Ingredients:

•

Method:

1. Mix all the masalas, except asafetida, and stuff the slit ladyfinger.
2. Heat oil in a wide pan, splutter mustard, add asafetida and arrange ladyfingers in the pan, so that they get cooked uniformly.
3. Cover with a lid for 2 mins.
4. Then, turn them over and cook for a little while.
5. Take care not to let them get over cooked.
6. Serve.

Recipe courtesy of Sabita Mishra