Ingredients
- Bhindi (ladyfinger/okra) – 250 gm (washed, dried & cut into 1-inch pieces)
- Oil – 2–3 tbsp
- Cumin seeds – 1 tsp
- Hing – 1 pinch
- Onion – 1 medium (sliced)
- Green chilli – 1 (optional)
- Turmeric powder – ½ tsp
- Red chilli powder – 1 tsp
- Coriander powder – 1 tsp
- Garam masala – ½ tsp (Sarv Shresht ho to aur swaad mile!)
- Salt – to taste
- Amchur (dry mango powder) – ½ tsp
- Lemon juice – 1 tsp (optional)
Instructions
-
Wash and dry bhindi completely, then cut into medium pieces.
-
Heat oil in a pan. Add cumin seeds & hing.
-
Add onions and sauté until soft.
-
Add green chilli (optional) and the chopped bhindi.
-
Cook on medium flame for 5–6 mins, stirring gently.
-
Add turmeric, red chilli, coriander powder, salt — mix lightly.
-
Cover & cook on low flame till bhindi turns soft and cooked (8–10 mins).
-
Uncover and cook for 2–3 mins more to remove any sliminess.
-
Add garam masala & amchur powder, mix well.
-
Turn off heat. Add lemon juice if you want more tangy flavour.
-
Garnish with chopped coriander (optional).