lady’s finger (okra/bhindi)
red chilli powder
dry mango powder(amchur)
fenugreek powder(methi dana powder)
Wash the lady’s finger and green chillies. Wipe them dry with a kitchen towel.
Trim off the ends of lady’s fingers.
Make vertical slits in the lady’s fingers and green chillies.
Mix all dry ingredients and stuff them through the slits.
Heat the oil in a kadai or wok.
Toss in the stuffed lady’s finger.
Saute for a few minutes. Do not cover the kadai.
Toss in the onions.
Stir occasionally and cook about 10 minutes on medium flame. Do not allow it to become mushy.
Serve immediately with roti, parantha or naan.
Lady’s finger should be thoroughly dried before cooking.
For crunchy vegetable cook it uncovered. Putting a lid on the kadai makes the lady’s finger sticky.