Ajwaini Tamatar Bhindi

Ingredients:

(Serves 4 - 5)

500gm /1 lb Okra or ladyfinger
6 Tomatoes, pureed
3 tbsp oil, divided
1 ½ tsp carom seeds/ajwain
½ tsp yellow asafetida powder
1 tsp red chilli powder (use more or less)
1 tsp raw sugar or jaggery
15 to 20 cashews (soaked in warm water for about 20 minutes and then pureed in a blender) (optional)
1 ½ tsp salt

Instruction:

- Clean the okra and dry them properly. Cut them into 1” pieces. It's important that the okras are dry or else they ooze out a pulp and turn stringy when cooked.
- In a wok or kadhai, heat 2 tbsp oil. Put in the okra and stir for a couple of minutes on a medium flame. Cover with a lid and cook on a medium-low flame until done. Keep stirring in between to prevent scorching the vegetables.
- Puree the tomatoes in a blender or a food processor.
- In the same wok or kadhai that you used to cook the bhindi, heat the remaining 1 tbsp oil. 
- Put in the carom/ajwain seeds. After they turn aromatic, about 30 to 40 seconds, stir in the asafoetida powder and the red chilli powder. 
- Add the pureed tomatoes and cook on a medium flame until the tomato puree begins to simmer. Stir in the sugar, lower the flame and cook for another 5 to 7 minutes, until the tomatoes are properly cooked. 
- Put in the optional cashew paste.
- Mix in the cooked okra, add the salt and serve hot.