Follow these steps for perfect results
Curry leaves
roughly torn
Red Chilli powder
to taste
Mustard seeds
Salt
to taste
Asafoetida (hing)
Sambar Powder
Bhindi (Lady Finger/Okra)
cut into rounds
Heat oil in a wok or kadai.
Add mustard seeds and let them crackle.
Add curry leaves and okra (bhindi).
Sprinkle salt and cover the pan.
Cook on medium heat for 4-5 minutes, until partially cooked and slightly softened.
Place a large ladle in the wok and cover the wok again, leaving a slight gap for steam to escape.
Continue cooking until the okra is cooked through and soft.
Add sambar powder and asafoetida (hing).
Stir-fry for 3-4 minutes, keeping the wok open, until the spices are well blended.
Check salt and spice levels and adjust to taste.
Serve hot with steamed rice.
Expert advice for the best results
Do not overcook the okra, or it will become slimy.
Stir frequently to prevent sticking.
Adjust the amount of red chili powder to your desired level of spice.
Everything you need to know before you start
10 minutes
Can be made a day ahead and reheated.
Serve hot, garnished with fresh coriander.
Serve as a side dish with rice and dal.
Serve as part of a South Indian thali.
Cooling and refreshing.
Discover the story behind this recipe
Commonly eaten as a side dish with rice and sambar or rasam.
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