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Bhindi Tomato Curry

1 lb tender chopped bhindi
3 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustards
1 medium finely chopped onion
few curry leaves
4 green chillies (slit them length wise)
1/2 tsp turmeric powder
1 tsp ginger garlic paste
2 medium size finely chopped tomatoes
salt as per taste
finely chopped coriander leaves for garnish

1. Chop the ladyfingers, onion, green chillies, tomatoes and keep aside.

2. Heat oil in a thick bottom kadai, add cumin seeds and mustards, let them splutter. Add curry leaves, green chillies and chopped bhindi pieces, mix well, fry for 10 minutes(uncovered), stirring between on low heat.

3. Add chopped onions, mix well, fry till transparent. Add turmeric powder and ginger garlic paste, mix, cook for more 3 minutes. Add chopped tomato pieces, mix, cook for more 5 minutes, add salt. Mix, again cook for more 5 minutes and sprinkle the finely chopped coriander leaves and turn off the heat.

4. Serve with white rice or chapatis


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