Bhindi masala with roti

Ingredients for 4 portions

• 500 gBhindi (lady's finger), washed and dried
• 3 tbspRefined oil
• 1 tspCumin, seeds
• 2Onions, sliced
• 1Tomato, chopped
• 1 mlTurmeric
• 1 tspRed chilli powder
• 1 ½ tspCoriander powder
• 1 tspAmchur
• to tasteSalt

On the side

• 300 gAtta
• ≈ 200 mlWater, for the dough
• 1 tbspGhee, for brushing (optional)

Method

1. Put the atta in a large bowl and add the water little by little, kneading to a soft, smooth dough, about 5 minutes. Cover and let it rest.
2. Make sure the bhindi is completely dry, then trim the ends and cut it into 2 cm pieces.
3. Heat 2 tablespoons of the oil in a kadai and fry the bhindi uncovered on medium heat for about 12 minutes, stirring now and then, until it is no longer sticky and lightly browned. Take it out onto a plate.
4. Slice the onions and chop the tomato in the meantime.
5. Add the rest of the oil to the kadai with the cumin seeds. When they splutter, add the onions and fry until soft and light golden, about 5 minutes.
6. Add the tomato, turmeric, red chilli powder, coriander powder and salt and cook until the tomato is soft, about 4 minutes.
7. Put the bhindi back, sprinkle over the amchur and toss gently on low heat for 3 minutes. Don't cover it, so it stays dry.
8. Divide the dough into 12 balls. Roll each into a thin roti about 15 cm across, dusting with a little atta, and cook on a hot tawa until small bubbles appear; flip and cook the other side for half a minute. Hold it over the flame with tongs until it puffs up, brush with ghee and serve with the bhindi.

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