Ingredients:
Spices for garnishing:
Procedure:
- 50 gms lady's finger / bhindi / okra
- 3 onions, finely choped
- 6 tbsp oil
- 4 tsp coriander / dhania powder
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp garam masala powder
- 2 tsp amchoor / dried mango powder
- 1-1/2 tsp salt (to taste)
Spices for garnishing:
- 1 tsp aniseed / saunf / mouri
- 1 tsp cumin seeds / jeera
- 1 tsp coriander seeds / saboot dhania
Procedure:
- Crush aniseed, jeera and saboot dhania to form a powder. Keep aside.
- Wash and dry the lady's fingers. Slice the top and bottom end of each lady's finger.
- Finely chop to small pieces (You can slit lengthwise also).
- Heat oil in a kadhai. Add the chopped onions and saute till light brown. Add the powdered masala, mix and stir fry.
- Add the chopped lady's finger, mix well with the masala and stir fry for 3-4 mins.
- Simmer, cover and cook for 5 mins. Remove the cover and cook till the lady's finger are crisp and completely cooked.
- Add the powdered aniseed, jeera & dhania powdered mixture over the dhania. Serve hot.
