Punjabi Bhindi Masala

Ingredients:

Okra - 250 gms
Onions - 3-4
Tomatoes (puree) - 4
Ginger-Garlic paste - 1 Tsp
Coriander Powder - 1 Tsp
Red Chilli Powder - 1 Tsp
Kasuri Methi - 1 Tsp
Garam Masala Powder - 1 Tsp

Salt to taste
Oil - 5-6 Tbsp
Cilantro (chopped) for garnishing

Method:

In a pan, take 2-3 tbsp Oil and fry the okra. Remove them from the pan and set aside.
In the same pan, add more 2-3 tbsp oil and fry onions.
Once the onions become soft, add ginger-garlic paste and sauté.
Add coriander powder, red chilli powder and sauté again.
Add tomato puree and salt and cook till the masala leaves the edges of the pan.
Add the fried okra to the masala. Cover and cook for 2-3 minutes.
Once the okra is cooked, add crushed kasuri methi and garam masala powder.
While serving, garnish with cilantro.

Note: Lady's finger is also known as an Okra.

Pepper Rasam

Note: Pepper rasam comforts cold and cough

Ingredients:
Pepper - 1 tsp
Zeera - 1 tsp
Coriander powder - 1/2 tsp
Turmeric - 1/4 tsp
Garlic (Crushed roughly) - 4 flakes
Ginger(Grated) - 1 inch
Tomato - 1
Tamarind - 1 goose berry size
Salt - to taste
Cilantro - to garnish
Curry leaves - few sprigs
Mustard seed - 1 tsp
Water - 2 cups

Method to prepare Rasam Powder:
Fry Zeera, Pepper on dry tawa and grind into powder.

Preparation:
Heat oil in a pan,add mustard seeds and once its spluttered.
Add crushed garlic and curry leaves, fry it for one minute.
Add Rasam powder, Coriander powder, Turmeric powder into the pan and fry it for one minute.
Add tamarind juice and squeezed tomato to the pan and bring to boil.
Add salt for the taste, 2 cups of water and grated ginger, boil it for 10 minutes and turn of the stove.
Garnish with cilantro.