Take oil in a pan and add cumin, mustard and asafoetida.
After they splutter, add chopped onions and cook until they become brown.
Then add chopped bhindi, green chillies, red chilli powder, turmeric and salt.
Add besan and cook well.
Finally, add garam masala and lemon juice.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.