Bhindi fry (Okra fry)

Probably not a fried dish as the name suggests, but requires a little more oil than the usual. Here instead of kasoori methi you could choose to use fresh methi leaves too. Again to make it more softer use tomatoes and onions. And further variations you could add in some potatoes too and make it Aloo methi Bhindi.


You need
Okra (Bhindi) -2-3 cups (cut long and slit half way)
Onions - (cut long optional)
Turmeric powder - 1/2 teaspoon
Cumin seeds - 1 teaspoon
Kasoori methi - 1-2 tablespoons
Coriander powder - 1 tablespoon
Chilli powder - 1 teaspoon
Salt
Oil


Method

• Cut the bhindi to about a finger size long and slit them half way so the spices get into the bhindi while cooking.
• In a pan start by adding oil followed by cumin seeds, optional onions and saute.
• Add the bhindi, turmeric powder, chilli powder, salt, coriander powder and mix well. Cook in medium to low heat.
• Saute until the bhindi shrinks, becomes soft and is cooked well.
• You might need to add oil little by little to help the bhindi cook.
• Towards the end add kasoori methi, mix well and cook for another 5 minutes.
• Serve hot with roti or rice.