Bhindi

Ingredients

• Okra (Bhindi) 500 g
• Cumin (Jeera) 1 tsp
• Garam masala ½ tsp
• Dried Mango Powder (Amchoor) 2 tsp
• Coriander (Dhania) powder 2 tsp
• Salt 2 tsp or to taste
• Oil ¼ cup (60 ml)
• Green chillies cut into 2-3 pieces each, to taste

Preparation

• Wash and wipe the Okras. Slice them intoabout 1cm (1/2") pieces.

• In a broad based sauce pan or a 'wok', heat the oil and add the cumin seeds. When they begin to splutter, add the okra and the green chillies and stir fry over high heat till the vegetables are slightly coated with oil.

• Add the 'garam masala', coriander powder, salt and the mango powder, and stir fry enough to mix well and then lower the heat.

• Cook over low heat uncovered, stirring a few times,till cooked through. Some like it absolutely tender while others like them less, this depends on individual taste. Nevertheless, a well cooked dish is where theokra keeps its shape, and is not cooked so much that it disintegrates.