½ kg Bhindi
250 gm Tomatoes
2 large Onions
¼ tsp Chili powder
¼ tsp Turmeric powder
150 gm Refined oil
Salt to taste
How to make Dum bhindi:-
Select bhindi of a uniform medium size. Wash and dry well. Cut off the top and tall and keep aside.
Coarsely chop onions, capsicum and tomatoes.
In a kadhai heat the oil and deep fry the bhindi, a handful at a time till they are partly cooked, drain them at keep aside.
Reduce the quantity of oil in the kadhai to half.
Sauté chopped onions till they turn to a golden pink color. Then add tomatoes and capsicum and sauté for 5 minutes.
Add the fried bhindi, salt, chili powder and turmeric powder, and blend well.
Put the lid on the kadhai, seal with wheat dough and place some live charcoal on top.
Put the kadhai on a very slow flame or slow charcoal fire and cook for 15 minutes.
When done, turn out in a serving dish and serve hot with chapatis.