Wash and pat dry bhindi/ladies finger.Chop off the head, tail and chop into 1.5 inch pieces. Chop 1 onion finely, cube another onion and separate petals. Also chop 1 tomato. Heat oil. Smear little salt on bhindi and fry on low flame till soft but not mushy. Set aside. Sprinkle ajwain, when they splutter,add 1 dry red chilli and slitted garlic cloves. Stir fry the cubed onion and set aside.
In the remaining oil sprinkle asafoetida and the chopped onion. Drizzle some more oil if needed.Add the tomato and fry. Then add ginger garlic paste, tomato puree and curd. Add salt and sugar to taste. Add turmeric, red chilli powder, coriander and cumin powder.Toss all till masala leaves oil. Add bhindi and fry. Sprinkle 2 tbsp water and toss all. Add kasoori methi and garam masala. Finally add chaat masala and garnish with chopped coriander.
Tangy hot, sweet and sour bhindi masala is ready to be served.
