Bhindi Masala

Wash and trim the bhindi, then cut them into small pieces.

Soak the poppy seeds in water for about 15 minutes.

In a blender, grind the soaked poppy seeds with a little water to make a smooth paste.

Heat oil in a pan over medium heat.

Add mustard seeds and let them splutter.

Add chopped onions and sauté until they turn golden brown.

Stir in the minced garlic and grated ginger, cooking for another minute.

Add the bhindi pieces and sauté for a few minutes.

Mix in salt, turmeric powder, coriander powder, and cumin powder.

Cook until the bhindi is tender.

Finally, add the poppy seed paste and garam masala, mixing well.

Cook for an additional 5 minutes, then remove from heat.