- Dry roast methi, jeera and sesame seeds separately.
- Grind coconut with green chillies and roasted spices into a fine paste.
- Heat oil in a pan and splutter mustard seeds.
- Saute the onions in oil by adding turmeric powder and ½ spoon of salt.
- Cut the ladies finger to small round pieces and add it to the frying onions and mix it well and allow it to cook by closing the lid for 5 to 10 mins on a low flame. Keep stirring the mixture in between.
- Add tamarind water, jaggery and tomatoes and mix well. Cook for 5 mins.
- Add the ground paste and required amount of salt and water. Mix well.
- Close the lid and cook for 10 to 15 mins.
- Bhindi masala is ready and can be served with chapati.