Ingredients

• 500 gm. ladies finger or okra or bhindi

• 5-6 cloves of garlic, peeled and sliced

• 1 tbsp. cooking oil

• 1 large or 2 small dry chillies, roughly broken

• Salt to taste

• 1/6 tsp. turmeric powder

Instructions

1. Wash and thoroughly dry the bhindies. This is important, if they are wet, the curry will become very slimy! You can spread them on a kitchen towel for a few hours to dry properly. You can also give them a rub with the towel.

2. Remove top and tail end of each bhindi and discard.

3. Slice bhindi into thin discs.

4. Heat oil in a wok or karahi.

5. Add garlic and dry chilli and stir fry on medium heat, until garlic a golden.

6. Add bhindi, turmeric and salt. Stir fry on high heat for a minute or two.

7. Reduce heat to low-medium and cook partly covered (to avoid sliminess), for 15 minutes or so. Fresh bhindi cooks very quickly. DO NOT ADD WATER, bhindi has its own, which is released during cooking. If you add water, chances are that you will end up with a slimy mush!

8. Once bhindi is cooked, stir fry on high, until all the natural water is evaporated and the bhindi looks shiny with oil.

9. Serve hot with a dal/meat or other curry of choice and Chapatties.