Ingredients:

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Method:

1. Wash and dry the lady’s fingers. Chop them into 3/4 inch bits.
2. Heat oil in a wok and pop in the mustard seeds, asafetida and turmeric.
3. Saute the bhendi in the seasoning.
4. Add the tamarind pulp, a few tbsps of water to cook the bhendi, and the jagery. Mix well.
5. Reduce the heat and cook covered for about 15 mins, stirring occasionally.
6. For the last few mins, cook uncovered so any liquid evaporates.
7. Serve garnished with coriander. This bhaji tastes better with poli.

Recipe courtesy of Anita Raheja