The best part about the Bhindi is it can be cooked in so many different ways to suit more or less everyone’s taste. You can make the basic one with only the spices, or the one which calls for Besan(gram flour), or stuff them with special masala, these ones known as Bharwaan Bhindi, or the ones which I relish these days...cooked with Tomatoes.
200 g Bhindi (Lady Fingers)
1 big Tomato
1 Green chilly
2 T Oil
Pinch of Hing
Pinch of Jeera
¾ tsp Turmeric powder
1 tsp Red Chilli powder
1 tsp Coriander powder
Salt to taste
Wash the Bhindis and cut off the stem and ½ cm from the bottom. Cut them into approx. 1 cm long pieces.
Roughly cut the tomato into small pieces. Slit the green chilly and cut it into 2 cm long pieces.
In a wok heat the oil, add hing and Jeera to it. Once it splutters add the green chilly. Sim the gas before putting the spices in it, else it may get burnt. Add turmeric, chilli, coriander powder and Salt to it. Add the Bhindis and tomato; Mix well. Keep mixing every 2-3 mins. Alternatively after adding the Bhindis and the tomatoes, you can transfer this into a dish and cook it in the microwave. I normally do this way.
Let this cook covered till they become tender.
Update: This recipe was shared by my FIL...When he told me the recipe I had my own inhibitions to try this, as I thought that this would turn out very STICKY. But he assured me that wouldn't happen. He was right...when it was ready it was not sticky at all!