Ingredients:

½ kg Bhindi

150 gms Capsicum

250 gms Tomatoes

2 large Onions

¼ tsp Chilli powder

¼ tspTurmeric powder

150 gms Refined oil or

Mustard oil

Salt to taste

Select okras of a uniform medium size. Wash and dry well. Cut off the top and tall and keep aside. Coarsely chop the onions, capsicum and tomatoes. Now, in a kadhai, heat the oil and deep fry the okras, 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. Saute chopped onions till they turn to a golden pink colour. Then add the tomatoes and capsicum and saute for 5 minutes. Add the fried okras, salt, chilli 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.