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Bhindi – 225 gms, chopped into 1/2 inch pieces
Mustard Seeds – 1/4 tsp
Olive Oil – 1 1/2 tblsp
Turmeric Powder – a small pinch
Cumin Powder – 1/4 tsp
Coriander Powder – 1/4 tsp
Red Chilli Powder – 1/4 tsp
Asafoetida Powder – a small pinch
Salt as per taste
Bhindi – 225 gms, chopped into 1/2 inch pieces
Mustard Seeds – 1/4 tsp
Olive Oil – 1 1/2 tblsp
Turmeric Powder – a small pinch
Cumin Powder – 1/4 tsp
Coriander Powder – 1/4 tsp
Red Chilli Powder – 1/4 tsp
Asafoetida Powder – a small pinch
Salt as per taste
Method:
1. Heat oil in a pan over medium flame.
2. Add the mustard seeds and asafoetida powder.
3. Fry for 15 to 20 seconds.
4. Add the chopped bhindis and cook for 2 to 3 minutes.
5. Add the turmeric powder, salt and mix well.
6. Reduce flame to low.
7. Cook for another 7 to 8 minutes or till the bhindi’s are lightly browned.
8. Add cumin powder, coriander powder and red chilli powder.
9. Stir again.
10. Cook for another minute and remove.
11. Transfer to a serving plate and serve hot with rice or naan.
