Ingredients

• 1/2 kg - bhindi
• 1 - onion, finely chopped
• A pinch of panch phoran
• 1/2 tsp - turmeric powder
• 4 tbsp - mustard oil
• For the masala:
• 2 tbsp - yellow whole mustard (sarson)
• 1/4 tsp - cumin seeds
• 15 to 20 - peppercorns
• 3 to 4 - red chillies, dried
• 1 - tomato, medium sized

How to Make Okra in Indian Spices

• Grind together the ingredients of the masala.
• Cut each bhindi into three parts and slit each part a bit.
• Heat the mustard oil to smoking point.
• Add the panch phoron and let it crackle.
• Mix in the onions and saute till they are browned.
• Add the bhindis and saute well.
• Mix in the ground masala paste, add turmeric powder and salt and stir well.
• Add 300 ml. water and cook on low heat till bhindis are cooked and blend with the mixture.
• Transfer it into a serving bowl, garnish with slit tomatoes and red chillies and serve hot with chapatti or rice.