Ingredients:
500gms tender bhendi/bhindi/ladies finger/okra, chopped into small pieces or as you like,
2 long green chillies,
1 tsp rai (mustard seeds),
1 tsp jeera (cumin seeds),
Salt to taste,
6-7 tbsp vegetable oil ( or more than normal),
2-3 tbsp chopped coriander leaves.
Method:
Wash and pat dry the bhendi. Then cut it into small pieces. Heat oil in a kadhai (wok), break each green chilli into two and drop into the oil, immediately put rai. Stir with a spoon and as soon as chillies and rai splutters add jeera and immediately add the chopped bhendi to it, so that the flavour doesn’t go away but is retained in the vegetable. Now mix it properly and increase the flame to medium-high. Cook bhendi uncovered on a constant flame by mixing continuously. Add more oil if necessary. When bhendi is cooked add in salt and coriander leaves, mix well and serve with chapatis and dal.
TIP:
When bhendi is done, tilt the kadhai to drain out the extra oil and later you can remove the excess collected oil.