Cut ladies fingers (bhindi) into small pieces (1 inch).
Then put the oil in frying pan and heat it. Put bhindi, keep the pan open (all the time of frying), flame should be high for sometime and you have to stir the ladies fingers properly so that they should not get burnt.
Now reduce the flame, keep it till the bhindi turns to brown and crispy, take out the excess oil from the pan (leaving some oil in pan) and put all (dhaniya, turmeric, red chilli and salt) powder in bhindi and fry for some time till these are absorbed in bhindi.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.