Ingredients:

• 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

Method:

1. Place the cut okra in a single layer on a microwave-safe plate and cook on ‘high’, uncovered, for 4 minutes.
2. If necessary, cook the okra in two or three lots.
3. 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.
4. Next, heat the 2 tsp oil in a kadai, and fry the mustard, urad dal and ajwain.
5. Add the cooked bhindi pieces. Add turmeric, hing, salt, chilli powders and fry for a couple of minutes till the masalas are well absorbed.
6. Your dry bhindi sabji is ready and looks green and appetising.

Recipe courtesy of Nalini