500 grams fresh tomato, 1 medium-sized onion cut into thick pieces, 2 bay leaves, 5-6 pieces black pepper, 1 piece celery, 100 grams tomato ketchup, salt to taste, 150 grams ladyfinger (okra), oil for frying, 50 g chopped garlic, 50 g butter.
For how many people: 4
1. Take a deep vessel and boil one liter of water with tomato, onion, bay leaf, black pepper, and celery in it.
2. Cut the bhindi into small pieces. Then fry them in a pan with oil and keep them aside until they turn golden.
3. Now heat a little oil in a pan and add tomatoes and cook for thirty minutes. Now add garlic to it and cook on low flame for 5 minutes, cool it and filter it.
4. Put the filtered soup on the flame again and thicken it by adding tomato ketchup, and salt. Serve with fried bhindi.