Servings:  2

Time:        10 – 15 minutes

Ingredients:

1. Bhindi/ladyfinger  either slited or sliced              2 bowls
2. Onion either slited or sliced                                   ¾ bowl
3. Cumin Seeds                                                              1 tsp
4. Oil                                                                                1 tbsp
5. Hing                                                                             1 pinch
6. Red chili Powder                                                       ½ tsp
7. Turmeric Powder                                                      1 tsp
8. Dry Mango Powder                                                  ½ tsp
9. Coriander Powder                                                     1 tsp
10. Roasted cumin powder                                             1/4 tsp

Method:

1. Heat oil in a pan.
2. Add hing, within few seconds add cumin seeds, When they begin to change colour, add onion and ladyfinger together.
3. Keep it on low flame, sprinkle turmeric powder and salt.
4. Cover it for 5- 10 minutes until the ladyfinger became soft.
5. You will see some stickyness between the ladyfingers and onions.Do not worry it will go when you will be adding the dry masalas.
6. Add red chili powder, roasted cumin powder,coriander powder and dry mango powder.Keep it for 2-3 minutes.
7. Do not cover it.
8. Serve it hot with Paranthas.

Note:

1. If you want to make it spicy add green chilies instead of increasing red chili powder.Add green chilies before adding the onions,stir it for 2 minutes.
2. Always use dry ladyfingers.(do proper washing n cleaning,there shouldn’t be single drop of water) otherwise it will be sticky.
3. You can try carom seeds/ ajwain instead of cuming seeds,it will, give a different flavor to the veg.
4. You can add peanut powder (1/2 tsp)or til powder (1/2 tsp) while adding masalas.
5. Just roast it before crushing.