Bhindi (ladiesfinger) - 1/2 kg.
Ginger-garlic paste - 1/2 tsp.
Garam masala powder - 2 tsp.
Chilli powder - 1 tsp.
Coriander powder - 2 tsp.
Oil - 1 cup
Salt - as per taste
Chop onions finely. Puree tomatoes.
Cut bhindis to 1" long pieces. Deep fry in oil, sprinkle a dash of salt while frying, and keep it aside.
Heat a ladle of oil in a kadai, add chopped onions, and saute till onions translucent. Now add ginger-garlic paste and saute till it diffuses its raw smell. Add the pureed tomato and saute well till oil leaves the sides. Now add enough salt, chilli powder and coriander powder and fry for 3 minutes. Add garam masala and fry for a minute. Now, add fried bhindi and mix gently. Keep on heat for two minutes and remove from fire. Serve hot with chapathi, phulka or naan.
Note: The bhindis, when deep fried should be crispy at the same time should not lose its colour also.