Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 1/2 | Teaspoon | Asafetida (Hing) | |
| 3 | Medium | Chillies Green | or 1 teaspoon chilly powder |
| 1 | Tablespoon | Cooking Oil | |
| 1/2 | Bunch | Coriander Leaves (Kothmeer) | chopped |
| 500 | Grammes | Lady Fingers | Bhendi |
| 2 | Teaspoon | Mustard Seed | |
| 1 | Medium | Potatoes | optional |
| As Required | Salt | to taste | |
| As Required | Sugar | to taste | |
| 1 | Teaspoon | Turmeric Powder |
Method
1. Wash okra. Wipe dry, remove stems and make thin round slices or chop them vertically. Do not rinse them in water again.Chop potato.
2. Heat oil in a pan. Add mustard seeds, asafetida and turmeric powder. Add potatoes and fry. Cover till potatoes are tender. Add chopped okra and fry for sometime. Cook over low heat without lid. To keep it from sticking to the bottom of pan, keep tossing the bhaaji constantly.
5. Check if the okra has turned soft. Add salt, sugar, chili powder and stir. Remove from the heat.
Garnish with coriander leaves and serve hot with chapati.
For variation,
1. Use coriander and cumin powder.
2. Add finely chopped onions along with potatoes.
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