lady’s finger (okra/bhindi)
ajwain (caraway seeds)
Wash the lady’s finger and wipe with a kitchen towel.
Trim off the ends.
Slice into medium pieces horizontally. Also slice the green chilies horizontally.
Heat the oil in a kadai or wok.
Add ajwain and allow it crackle. Add turmeric.
Put the lady’s finger, onion slices and green chilies in the kadai.
Saute for a few minutes. Do not cover the kadai.
Add salt. Stir occasionally and cook about 10 minutes on medium flame. Do not allow it to become mushy.
Sprinkle garam masala and take it off the flame.
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.
Add 1/2 teaspoon of amchur (dried mango powder) to the vegetable while cooking if it appears sticky.