Bhendi Tomato fry curry

Ingredients
Bhendi - I used one frozen packet
Tomato - 1 chopped finely
Red chilli powder
Salt to taste (I used 1 spoon)
Oil - 5 spoons
Mustard seeds - 1/4 teaspoon
Jeera - 1/4 teaspoon

Method of preparation
This is a simple curry. Can be done by even bachelors also. Add oil to kadai and after the oil is heated then add mustard seeds and let  it splutter. Add jeera to it. Add bhendi and let it fry nicely. Add salt to it (around 1 tea spoon). Once the tangleness of bhendi goes, add the tomato and then red chilli powder also. Your curry is ready.

Note: Add some yogurt like 1 or 2 spoons to make the bhendi detangle fast.

Chinthakaya Pachadi

(Took lot of break for posting this ... but finally did)
I loved when one of my colleague actually got this for lunch. I loved it so much, that I had to ask for recipe and share with you all. Her version ( I do not know the name), was much spicy and yummy tooo but since I use less green chillies the taste came out to be a little different. Here goes the yummy pachadi recipe:

Ingredients
Chintakaya paste - 3-4 spoons (generally we get it from india - green chintakaya paste)
Garlic (few pods)
Red chillies
Green chillies
Peanuts
Sesame seeds
Salt to taste
Mustard seeds
Jeera(Cumin seeds)
Dhaniya powder/seeds
Asafoetida
Curd
Tamarind - little bit (soaked and get thick water of it)
Curry leaves

Method of preparation
Dry roast the peanuts, sesame seeds and red chillies.
Grind green chillies, garlic, sesame seeds, peanuts and red chillies.
Add the Chintakaya paste, curd, tamarind liquid and grind together. Add salt as needed and very little water for it to grind and mix thoroughly.

In a pan, add some oil. Add dhaniya, mustard seeds (let them splutter), jeera, and curry leaves. Take a small bowl with little water and add asafoetida to it. Mix it and then add it to the above and close the lid. After couple of minutes add the grinded paste from above. Cook for about 5 - 10 minutes until the oil leaves the sides of hte pan or floats on top. Enjoy it !!!!