Preparation Time: 10 minutes

Cooking Time: 20 minutes

  • 250 gms bhindi (ladies finger/okra)
  • 2 tbsp gram flour (besan), roasted
  • 2 medium onions, sliced
  • 2 tsp cumin-coriander powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder (optional)
  • 1/4 tsp garam masala powder
  • 1/2 tsp cumin seeds
  • A small pinch of asafoetida
  • 1/2 tsp dry mango powder
  • 2 tbsp finely chopped coriander leaves
  • 1½ tbsp + 2 tsp oil
  • salt to taste
  • Slit the bhindi lengthwise into halves. Heat 1½ tablespoons oil in a pan or wok over medium flame. When oil is medium hot, add bhindi.
  • Shallow fry it until it shrinks in size for around 7-8 minutes. Stir in between occasionally to fry evenly and prevent sticking.
  • Add turmeric powder and salt.
  • Mix well and cook for a minute. Turn off flame and transfer it to a plate.
  • Heat 2 teaspoons oil in the same pan. Add cumin seeds; when seeds begin to crackle, add asafoetida and sauté for few seconds.
  • Add sliced onion and sauté until it turns light brown or for approx. 1-2 minutes
  • Add shallow fried bhindi, mix well and cook for 2 minutes.
  • Add roasted gram flour and dry mango powder.
  • Stir and cook for a minute. Add red chilli powder, garam masala powder and cumin-coriander powder.
  • Stir and cook until bhindi is evenly coated with all ingredients for around 1-2 minutes.
  • Turn off the flame and transfer prepared bhindi curry to a serving bowl.
  • Garnish with coriander leaves and/or onion rings, serve hot.
Makes 2 servings.