Bhindi with Pistachio / Peanuts

Stolen from Nita Mehta's "Indian Vegetarian"

300g bhindi - cut diagonally into 1/4" thick slices about 1" long
1/2 cup pistachio kernels / peanuts
3-4 flakes garlic - crushed roughly
1 onion - chopped finely
1 tomato - chopped finely
1 tomato - puréed
1 1/2 tsp dhania powder
1/2 tsp garam masala
3/4 tsp salt
1/2 tsp red chill powder
2 tsp tomato sauce / concentrate

Wash bhindi and cut off the heads. Cur diagonally to get 1" pieces.
Fry bhindi, in two batches if necessary. Put aside on paper to soak oil.
Fry the pistachio kernels / peanuts and remove to paper to soak oil.
Clean frying pan.
Fry the garlic until it changes colour then add the onion and fry until brown.
Add tomato cook for 4-5 mins.
Add tomato purée, tom sauce, dhania powder, garam masala, salt & chilli powder & cook them for a minute on low.
Add the bhindi and nuts stir & serve.


This was as excellent side dish & the eaters wanted more.