Ingredients:
1/2 tsp onion seeds (kalonji)
salt to taste
1/2 tsp red chilli powder
250 gms ladyfingers (bhindi)
3 tsp bengal gram flour (besan)
1 tsp cumin powder
4 green chillies
1 tsp coriander powder
1 1/2 tsp fennel seeds (saunf)
1 tsp dry mango powder (amchur)
1/4 cup oil
1 tsp garam masala powder
1/2 tsp turmeric powder
1/4 tsp cumin seeds

Method:
Wash and wipe the ladyfingers.
Snip off the two ends and slit on one side.
Mix everything bengal gram flour, 1 tsp fennel seeds and all other dry masalas except cumin and onion seeds.
Mix in a tblsp of oil and salt and mix well.
Stuff this masala into the ladyfingers.
Heat up 3 tblsp of oil, mix in the remaining fennel seeds, cumin seeds, green chillies and onion seeds, fry for a minute.
Mix in ladyfingers and stir fry for 5 minutes, cover and stir fry stirring till they are cooked.
Uncover and stir fry till the ladyfingers are crisp.
Serve hot.

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Ingredients:
1 1/2 lbs. of ripe tomatoes remove seeds, peeled and chopped
2 tbsp of Olive Oil
1 Onion chopped
1 Clove of garlic crushed
1 Small red pepper chopped
4 Cups of vegetable stock
2 oz of tomato paste
1/4 cup of Basil

Method:
1. Heat the oil in a heavy pan, cook the onion, garlic and red pepper till soft.
2. Add the tomato and cook another 10 minutes.
3. Add the tomato paste, salt and pepper to taste.
4. Cover and let simmer for 15 minutes.
5. Allow to cool slightly and put the mixture in a blender until it is smooth.
6. Return to the pan and heat gradually.
7. Add the fresh basil to the tomato soup, cook 2 minutes and serve.