Non Fried Bhindi

There are many ways to make this vegetable but frying is one of the most popular one. But I just can't muster the courage to eat that much oil so I cook it in another simple way, that everyone enjoys without the guilt feeling :)

Ingredients

250 gm bhindi (ladyfingers/okra) chopped

1 small onion sliced thinly

1 tsp oil

1/2 tsp jeera

1 tbsp dhaniya powder

3/4 tsp amchoor powder

1/2 tsp haldi

1/2 tsp chilli powder

Salt to taste

Method

Wash dry and chop bhindi.

Heat oil in a wok & add jeera.

Fry onions till translucent.

Add bhindi, salt & amchoor. Stir, cover & cook on slow flame for about 4 to 5 minutes.

Bhindi will be cooked in its own moisture.

Check if its done by cutting it with a spoon.

If its not done then cover & cook for just about a minute or two.

Uncover and put rest of the masals, stir & cook for a minute & it's done.

Serve with roti, parathas etc.

Tips

* Ladyfingers should be fresh, green & unripe. They will cook fast and will not lose the beautiful green colour due to over cooking.

* Always wash and DRY ladyfingers before cutting. I wash them the night before and leave them to dry overnight, saving me from drying each one with a kitchen towel.

* Refrain from stirring a lot after they are cooked, or you will have a Bhindi Bhurji ;)

* It can be made without onions in same way.