### TranslatedIngredients: 500 grams Bhindi (Lady Finger/Okra),2 teaspoons Ajwain (Carom seeds),1/4 teaspoon Asafoetida (hing),1 teaspoon Red Chilli powder,1 cup Homemade tomato puree,1 teaspoon Sugar,2 tablespoons Cashew nuts - soaked and ground to paste,Salt - to taste ### PrepTimeInMins: 15 ### CookTimeInMins: 25 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Indian ### Course: Lunch ### Diet: No Onion No Garlic (Sattvic) ### TranslatedInstructions: To begin making the Ajwaini Tamatar Bhindi recipe, cut bhindi into half. Make sure bhindi should not be wet, dry them properly.Heat oil in a heavy bottomed pan, add bhindi and stir them for a couple of minutes. Cook them on medium flame.Cover the lid and let it cook until done, keep stirring it in between.Once it is done, take it out from the wok.Heat oil in the same heavy bottomed pan again for the gravy.Once the oil is hot, add ajwain seeds and asafoetida powder.After a minute, add pureed tomatoes and the required red chilli powder.Let it cook on medium flame until the puree gets done. Add sugar, salt to taste and let it cook for some more time.Finally add the cashew paste, add salt, pre cooked bhindi and mix everything properly. Let the ajwaini tamatar bhindi cook for 5 more minutes and then serve hot.Serve Ajwaini Tamatar Bhindi with Butter Garlic Naan and Boondi Raita for a perfect weekday lunch.
