Ingredients

• Bhindi (Okra): 500 g, washed, dried, and cut into 1-inch pieces
• Besan (Gram Flour): 4 tbsp
• Oil: 2 tbsp
• Cumin seeds (Jeera): 1 tsp
• Asafoetida (Hing): a pinch
• Turmeric powder (Haldi): ½ tsp
• Red chili powder: 1 tsp (adjust to taste)
• Coriander powder (Dhania): 1½ tsp
• Amchur powder (Dry Mango Powder): ½ tsp
• Garam masala: ½ tsp
• Salt: to taste

Preparation

Wash and dry the bhindi thoroughly to prevent stickiness. Trim the ends and cut into 1-inch pieces.

Heat a small dry pan on low heat and roast the besan until aromatic and slightly golden. Stir continuously to avoid burning. Set aside.

Heat oil in a large pan or kadai over medium heat. Add cumin seeds and let them crackle. Add a pinch of asafoetida.

Add the chopped bhindi and sauté for 5-6 minutes until they soften slightly and lose their sliminess.

Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.

Lower the heat and sprinkle the roasted besan over the bhindi, stirring well to coat evenly.

Cover and cook on low heat for another 5-7 minutes, stirring occasionally to prevent sticking.

Add garam masala and amchur powder, mixing gently to combine.

Notes

1. Ensure bhindi is completely dry before cooking to avoid stickiness.
2. You can add sliced onions while sautéing bhindi for extra flavor.
3. Adjust the spices as per your taste preference.