Ingredients

• 400 gm. bhindi/okra/Ladies finger

• 2 tbsp. mustard oil

• 1 tsp. cumin seeds or jeera

• A pinch of asafoetida or hing

• 2 dry red chillies, whole

• 1 level tsp. coriander powder

• 1/2 tsp. turmeric

• 2 level tsp. coarsely ground fennel seeds or sonf/saunf

• 1/4 tsp. chilli powder (to taste)

• 1 level tsp. amchoor/dry mango powder or kokum. If you don't have it, add a squeeze of lemon juice at the end of cooking

• 1/4 tsp. Garam Masala

• 3/4 tsp. salt (to taste)

• Optional

• 1 onion, peeled and quartered

Instructions

1. Wash bhindies well and dry thoroughly on a towel. I leave them overnight on it. If you don?t have time, rub them dry with a towel. If they are wet, they will get slimy during cooking.

2. Cut top (stalk end) off and make slit along the entire length of each bhindi.

3. Mix all spices and sprinkle a little into the split on each Bhindi. A teaspoon is good for this. If you are short of time, place bhindies in a bowl, sprinkle the mixed spices on top and mix them well with your fingers. This will give you pretty good result.

4. If you have a little extra spice mix left, you can either sprinkle it on top of the filled Bhindies or peel, quarter and roll one onion in the mix and add it to the Bhindies.

5. Heat oil in a wok or karahi. Add cumin seeds and asafoetida powder.

6. When the seeds crackle, add whole red chillies and then bhindies.

7. Stir-fry for a few seconds on high heat and then cook covered, on low-medium heat, stirring from time to time, until tender but not mushy.

8. If they look too wet, raise heat and stir fry gently, until all liquid is evaporated. Try not to over cook, Bhindies do not take too long to cook and mushy bhindies do not look or taste good.

9. DO NOT ADD WATER. If you need to add water, your heat is too high. If you add water, chances are that you will end up with a slimy mush!

10. Serve hot with Chapatties or Parathas, as part of an Indian meal. They can also be served as chapatties or paratha rolls.