Ingredients

• 400gm. bhindi/okra/Ladies finger

• 2 tbsp. mustard oil

• 1 tsp. cumin/mustard/Panch Pooran seeds or jeera

• 2 dry red chillies, whole

• For the Spice Mix:

• 1 large or 2 small onions, peeled and roughly chopped

• 2 cloves garlic, peeled (optional)

• 1 inch piece of ginger, peeled and roughly chopped up

• 1 tbsp. cooking oil of choice

• Flesh of 1/2 a lemon. Adjust amount to taste. I also add half of the chopped rind for extra flavour

• 1 tsp. paprika powder for colour

• 1 tsp. chilli powder, adjust to taste

• 1 full tsp. coriander powder

• 1 heaped tsp. Garam Masala

• 1 tsp. turmeric powder

• Salt to taste

• A small carton (150 ml.) of thick yoghurt (adjust amount to how strong your yoghurt is). Yoghurt can be omitted, if you don't have it or are allergic to milk. Add extra juice of half a lemon.

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. Heat oil in a wok or karahi.

4. Add cumin/mustard/Panch Pooran and broken up red chillies.

5. When the seeds crackle, add the tandoori mix.

6. Stir-fry on high until oil comes off at the edges.

7. Add and stir in bhindies. Turn heat to low-medium, cover and cook until tender. Stir a few time in between to make sure they don?t ?catch?. Adjust heat according to need.

8. Raise heat and stir-fry gently until they look shiny and no loose sauce remains.

9. Serve hot with Chapatties or Parathas, as part of an Indian meal. They can also be served rolled into parathas, rolls.