GETTING READY

1. Wash and thoroughly dry bhindi (ladies finger or okra).

2. Remove and discard the stalk ends from each bhindi. If any appear stringy/hard, discard.

3. Slice them thinly in either circles or split into halves or slice lengthwise.

MAKING

4. In a wok, heat the vegetable oil and add cumin seeds/mustard seeds. Let splutter.

5. Add chopped ginger, chopped garlic, and onion. Stir fry for a couple of minutes on high flame. Do not let the onions burn.

6. Add the bhindi and mix it well. Stir in coriander powder and asafoetida.

7. Season with salt to taste and continue stirring on a high flame. Reduce heat to low-medium, cover and cook for 10 minutes in its own juices.

8. Once the bhindi is nice and crisp, add the amchoor powder, and garam masala powder. Stir fry and cook for another 3 to 4 minutes.

SERVING

9. Serve hot.

TIPS

If bhindis (lady’s finger or okra) 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 kitchen towel.