Bhendi with Chana Dal

Ingredients:

Lady’s Finger 2 Cups ( Chopped)
Chana Dal 4 Tbsps
Onion 1 Small
Green Chiles 1 – 2
Red Chili Powder 1/2 tsp
Salt to Taste

Talimpu: 

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash lady’s finger under fresh water and pat them dry.
Remove ends and chop the bhendi into small pieces.
Peel and finely chop the onion.
Remove stems, wash and slice the green chiles.
Bring around a cup of water to boil, add chana dal.
Boil till chana dal turns soft but not mushy.
Strain the chana dal and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add onion and green chiles.
Fry for a minute, add chopped bhendi / lady’s finger.
Fry the bhendi for around 5 – 10 minutes or until bhendi is cooked and brown around the edges.
Stir in cooked chana dal, red chili powder and salt.
Fry for a minute and remove from heat.
Serve bhendi with chana dal with steamed rice or with roti.

Notes: Make sure bhendi is cooked well.

Suggestions: Chana dal should be soft when pressed between fingers. If not cooked well, put it back on heat and boil till chana dal is soft.
Variations: Finely chopped tomato can be added once the bhendi is cooked.