• 500 gm. ladies finger or okra or bhindi
• 1 onion, peeled and sliced (optional)
• 20 gm. or 1 heaped tsp. grated ginger
• 2 cloves of garlic, peeled and crushed or grated (optional)
• A couple of fresh red or green chilies sliced. Red ones look nicer.
• 1 tbsp. cooking oil
• 1 tsp. cumin seeds or dark mustard seeds Rai)
• A large pinch of asafoetida or hing
• 1/2 tsp. turmeric powder
• 1 full tsp. coriander powder
• 1/6 tsp. or less chili powder
• 1/2 tsp. dry mango powder
• 1/2 tsp. Garam Masala

1. Wash and thoroughly dry bhindi. This is important, if they are wet, the curry will become very slimy! You can spread them on a kitchen towel for a few hours to dry properly. You can also give them a rub with the kitchen towel.
2. Remove and discard the stalk end from each bhindi. If any bhindi appears stringy/hard, discard.
3. Slice bhindi thinly in either circle or split into halves or slice lengthways.
4. Chop onion, ginger, and garlic finely by hand or in a food processor.
5. Heat oil in a wok or karahi.
6. Add cumin/mustard seeds and hing powder and let the seeds splutter. If using mustard seeds, keep the lid on, because they jump everywhere!
7. Add grated ginger (onion and garlic, if used).
8. Stir fry for a couple of minutes on high. Do not let onions burn.
9. Add bhindi and all the spices and salt, stir fry for a few minutes, reduce heat to low-medium and cook covered for 15 minutes or so stirring from time to time. Fresh bhindis cook very quickly. 
10. DO NOT ADD WATER, it has its own released during cooking, which is more than enough. Water will make them slimy. Once bhindis are cooked, add garam masala and mango powder. Stir fry until all the natural water is evaporated and the bhindis looks shiny with oil.

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