Bhindi Masala gravy

Ingredients:
1.Lady's Finger/Okra- 15
2.Tomatoes- 4 (medium size chopped lengthwise)
3.Yogurt/curd- 2 tbsp
4.Chopped green chillies-2
5.Grated ginger- 2 tsp
6.Garam masala- 2 tsp
7.Turmeric powder- 1 tsp
8.Hing
9.Red chilli powder- 2 tsp
10.Salt
11.Oil- 5 tbsp
12.Cilantro
13.Jeera/cumin seeds- 2 tsps

To dry roast and grind to a fine powder:
1. Fenugreek seeds- 1 tsp
2.Fennel seeds- 2 tsp
3.Coriander seeds/dhania- 3 tsp

Method:
1.Cut each lady's finger into 2 inch pieces.Make a small slit in each and fry in 4 tbsp oil. Allow it to fry for 10 minutes till they turn light brown and lose the bright green colour.
2.Dry roast the above listed 3 items till they turn golden brown and burst and grind in mixie without adding water.
3.In a pan add 1 tbsp oil,jeera,green chillies and ginger.Slowly toss in the chopped tomatoes.
4.Add salt,turmeric,hing,chilli powder and garam masala.Allow the tomatoes to cook well for 6-8 minutes.
5.Keep stove in low,add the curd.Slowly you will notice that oil separates.Now add the ground powder and mix well.Remember to keep in low flame while adding and after adding curd, else the curd would disintegrate into the gravy.
6.Finally add the fried lady's finger/okra after draining the oil to the gravy.
7.Garnish with cilantro.
8.Don't keep mixing after adding the bhindi pieces as they would break.
9.Serve with roti/paratha of your choice.

Carrot thayir pachadi(Carrot in seasoned yogurt)

Ingredients:
1.Grated carrot-1
2.Thick curd/yogurt- 1 cup
3.Green chilly- 1 small
4.Salt
5.Oil- 2 tsp
6.Cilantro
7.Mustard seeds- 1 tsp
8.Asafoetida- a pinch

Method:
1.Add the grated carrot to the curd.
2.Add salt and asafoetida and mix.
3.Heat oil,add mustard seeds and chopped green chilly.Add to curd+carrot mix once mustard splutters.
4.Garnish with Cilantro
5.You can also grind little coconut+1 green chilly with little water in mixie and add to give extra taste.
6.Replace cucumber instead of carrot for cucumber thayir pachadi.