Ingredients:

• 250 grams okra (ladyfinger/bhindi), washed and dried
• 2 tablespoons mustard oil or any cooking oil
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 2 green chilies, slit lengthwise
• 1 teaspoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

• Trim the ends of the okra and slice them into 1-inch pieces. Set aside.
• Heat mustard oil or cooking oil in a pan over medium heat.
• Add cumin seeds and let them splutter.
• Add chopped onions and sauté until they turn translucent and golden brown.
• Stir in ginger-garlic paste and sauté for a minute until the raw smell disappears.
• Add chopped tomatoes and green chilies. Cook until the tomatoes turn soft and mushy.
• Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well and cook for 2-3 minutes until the spices are fragrant.
• Add the sliced okra to the pan and stir to coat them with the spice mixture.
• Cover the pan and cook the okra over low to medium heat for about 10-12 minutes, stirring occasionally, until they are tender.
• Once the okra is cooked, remove the lid and cook for another 2-3 minutes to evaporate any excess moisture.
• Garnish the Bindi ko Tarkari with fresh coriander leaves.
• Serve hot with rice or roti.