- Ladyfingers (bhindi) 1/2 kilogram
- Oil 2 teaspoons
- Cumin seeds 1 teaspoon
- Onion,thinly sliced 1 medium
- Ginger,finely chopped 1 inch piece
- Green chillies,finely chopped 3-4
- Fennel seeds (saunf) 1 teaspoon
- Fenugreek seeds (methi dana) 1/4 teaspoon
- Salt to taste
- Coriander powder 1 tablespoon
- Dry mango powder 1 teaspoon
- Red chilli powder 2 teaspoons
METHOD:And the head and tail cut ladyfingers. Cut into two or three pieces each depending on the size. Heat oil in a pan and add cumin seeds. As they add color to the onion, ginger and green peppers seem to change. Stir fry until onion turns pink. Add fennel and fenugreek seeds and mix well. Continue to cook for a minute. Add Ladyfingers and sprinkle salt. Cook, covered over medium heat until done. Coriander powder, amchur and add red chili powder. Toss well. Serve hot.
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