Ingredients

• 1/2 kg - bheendi (lady fingers)
• 3 - medium sized onions
• 2 tsp - red chilli powder
• 2 tsp - coriander powder
• ½ tsp - turmeric powder
• ½ tsp - mango powder (amchur)
• 4 to 5 tbsp - oil
• 3 to 4 - drops lemon juice
• salt to taste

How to Make Bheendi Masala

• Wash the bheendi and pat dry with a clean cloth.
• Chop off the two ends of each ladyfinger and slit them in the middle without cutting into two.
• Grate the onions and squeeze out the water.
• Add red chilli powder, coriander powder, turmeric powder, mango powder and salt to the onions and mix well.
• Stuff each bheendi with some of the onion mixture.
• Heat oil in a non-stick kadai. Place the bheendis in oil.
• Evenly sprinkle few drops of lemon juice on the bheendis to ensure that they do not stick to each other.
• Cover the kadai with a lid, having some water on it.
• Cook on a low flame till they are tender.
• Gently turning the lady fingers at short intervals.
• Serve accompanied by a dal of your choice and hot chapattis.