• Bhindi (cut into 1/2 inch slices) – 1/2 kg
• Salt – 1 tsp
• Chilli powder – 1/2 tsp
• Ajwain – 1/2 tsp
• Mustard Seeds – 1/2 tsp
• Urad Dal – 1 tsp
• Hing (asafoetida) – 1/2 tsp
• Turmeric powder – 1/2 tsp
• Oil – 2 tsp
- Place the cut okra in a single layer on a microwave-safe plate and cook on ‘high’, uncovered, for 4 minutes.
- If necessary, cook the okra in two or three lots.
- No salt is to be added now. This will ensure that the okra is cooked, but without stickiness, and the bright green colour is maintained.
- Next, heat the 2 tsp oil in a kadai, and fry the mustard, urad dal and ajwain.
- Add the cooked bhindi pieces. Add turmeric, hing, salt, chilli powders and fry for a couple of minutes till the masalas are well absorbed.
- Your dry bhindi sabji is ready and looks green and appetising.
Recipe courtesy of Nalini