Bhindi, also known as okra or ladyfingers, is one of those vegetables that cooks in minutes — and gets over just as quickly! Okra is also very popular in Southern American cuisine, as well as in Middle Eastern and African cuisines. My mom makes it in two or three different ways — stuffed with coconut and peanuts, curried okra, and air-fried okra chips — but I love the simple sautéed version with just a few spices.

Ingredients

• 10-12 Fresh tender Okras
• 1 tablespoon Oil 
• 1 sliced Red Onion
• 1 teaspoon Red Chilli Powder
• 1 teaspoon Turmeric Powder
• 1 teaspoon Dry mango Powder
• ¼ teaspoon Asafoetida  
• 1 teaspoon Salt (or to taste)

How to make

Slice the tender okra into thin rounds — the thinner they are, the faster they cook. Heat oil in a pan, and once it’s hot, add the sliced okra. Sauté on high flame.

Add a pinch of asafoetida (hing), red chili powder, turmeric powder, and dry mango powder (amchur), and stir well. You may notice the okra turning a bit stringy as it cooks — that used to intimidate me at first, but don’t worry! It all settles down once you add salt and a bit more dry mango powder, which helps cut the sliminess.

As the okra cooks, add thinly sliced onions and sauté for just a couple of minutes. The goal is to leave the onions slightly crunchy, not fully cooked. Adjust the red chili powder and salt to your taste.

This stir-fry tastes best with fresh rotis or simple steamed rice.