Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 1/4 | Kilogram | Lady Fingers (Okra, Bhendi) | Wasjed. Wo[ed dru amd ciut |
| 2 | Tablespoon | Coconut Oil | For seasoning |
| 1/2 | Teaspoon | Mustard Seed (Sarson) | For seasoning |
| 1.004 | Teaspoon | Jeera (Cumin Seeds) | For seasoning |
| 1/2 | Teaspoon | Dhal, Urid (white) | For seasoning |
| 2 | Nos. | Chillies Red Dry | Deseeded, broken in bits -Add |
| 1/2 | Medium | Onion | Add |
| 1/4 | Teaspoon | Turmeric Powder | Add |
| 1/2 | Teaspoon | Chilly Powder, Red | Add |
| 1 | Pinch | Asafetida (Hing) | Add |
| 8-10 | Nos. | Curry Leaves (Kadi patta) | To be added, with cut ladyfingers |
| 1 | Medium | Onion | Sliced, ad |
| As Required | Salt | add | |
| 1 | Tablespoon | Coriander Leaves (Kothmeer) | chopped for garnish |
Method
Rinse and wipe dry all the ladyfingers with a kitchen towel. then slice them in half inch pieces. Keep aside.
In a shallow frying pan, heat 2 tbsp of oil. lower the flame and add
½ tsp mustard seeds,
½ tsp cumin seeds and
½ tsp urad dal
Saute till the mustard seeds crackle and the urad dal turns golden.
Add 2 dry red chilies (broken and deseeded).
Saute for a second or two till the red chilies change color.
Add ½ cup chopped onion. stir and saute the onions till they turn translucent.
Add ¼ turmeric powder,
½ tsp red chilli powder and
a pinch of asafoetida.
mix the spice powders with the rest of the ingredients.
Finally add the chopped ladyfingers and
8 to 10 curry leaves.
mix everything.
add salt. stir well again and saute on a low flame without covering the pan with a lid.
Keep on stirring at intervals of 3 to 4 minutes for uniform cooking.
Switch off the flame when the ladyfingers are cooked well.
Garnish with coriander leaves
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