The lady finger and tomato medley

It was the quarantine time and era of social distancing. We relied on grocery delivered by big basket. It was one of those days, we had picked up the latest grocery and we’re sorting thru it. We found out we had purchased two bags of lady fingers instead of one.

As lunch was nearing we decided to exhaust one pack of the bhindi right away. So I started preparing the same. Since the veggies were not very tender I decided to dice them into one inch segments.

I took a frying pan, heated up some oil, added two red dry chilli, sprinkle of mustard and cumin. After it warmed up and sputtered, added a small diced onion and sauteed it a little bit. When it was on the way to become translucent, I put in lady finger and tree cloves of minced garlic.A bit later, I added turmeric, coriander and chilli powder.

After a while when the fry was half cooked, I realised the quantity might not be enough. After floundering thru the option of adding extra chilli powder to add more bhindi, I settled on adding potatoes. I quickly washed and peeled a medium sized potato, diced it into small cubes and added to the pan. It was time to add my personal flavour of tangy Tomato, adding in half a tomato and salt, I tossed the things together for a moment and covered it to cook.

The tomato in the fry added a tanginess and made the whole thing come together, the veggie was not dry or overly soggy, it was the right amount of deliciousness.

After 5–8 mins, sauteed twice in between, the veggie was done, with a perfect amount for serving of 5. The lunch was a homely Sunday meal with rice, dal, raita, Pampad and what else my great bhindi fry.