250 gms ladysfinger (Bhendi/okra),
1 big onion chopped (optional)
3 green chilies
1 tsp chili powder,
1 tsp turmeric powder,
1 teaspoon lemon juice or tamarind pulp
2 tsp coriander and cumin powder
2 tsp fresh coconut
salt to taste,
1/2 tsp asafoetida,
2 tsp mustard seeds,
1 tbsp oil,
1. Wash okra. Wipe dry with a towel , remove stems and make thin round slices or chop them vertically. Do not rinse them in water again. Chop onion..
2. Heat oil in a pan. Add mustard seeds, asafoetida and turmeric powder.add chopped onion
3 .Add chopped okra and fry for sometime. . To keep the bhaaji from sticking to the bottom of pan, keep tossing it continuously.
4.At this stage add 1 teaspoon lemon juice or tamarind to prevent the bhaaji from turning sticky.Cook over medium heat keeping the lid for 5 minutes.
5.Remove lid Check if the okra pieces have turned soft. Add salt,cumin coriander powder, chili powder ,sugar and stir. Cook without lid on medium flame for 5 minutes till done
6. Garnish with coriander leaves & fresh coconut and serve hot with chapati.