Ingredients:
5 tbsp Vegetable Oil
500 g Bhindi/ Okra (Chopped)
1 tsp Cumin Seeds
1 cup Onion (Chopped)
1 tsp Ginger (Grated)
1 tsp Garlic (Minced)
1 cup Tomato (Chopped)
2 tsp Coriander Powder
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
Salt to taste
1 tsp Dry Mango Powder
Instructions:
Wash the bhindi and wipe each one nicely.

Cut into small pieces.

Heat 2 tbsp oil in a pan.

Add the bhindi and fry for 6-8 minutes on medium high heat until slightly crisp.

Remove the fried bhindi on a plate.

Add the remaining oil in the pan.

Add cumin seeds and let them crackle for a few seconds.

Now add onion and fry until they turn pinkish in colour.

Add ginger and garlic and fry for 2 minutes.

Add tomato and fry for 3-4 minutes until they are mushy.

Now add bhindi, coriander powder, turmeric powder, red chilli powder and salt.

Cover the pan and cook for 8-10 minutes on low heat.

Remove the cover and increase the heat to high.

Fry for 2-3 minutes until all the moisture evaporates.

Add dry mango powder and fry for another minute.

Serve hot with phulka or parantha.
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