Ingredients
okra ( lady’s finger) – 8
besan (gram flour) – 2 tablespoons
ajwain (carom seeds) – 1/2 tablespoon
ginger – 1/2 inch piece (for the garnish)
pinch of turmeric
pinch of chili powder
salt to taste

Method
Select small okra for this recipe. Wash the okra, and cut off the stem ends.
Slit each okra length-wise in half, and then slit the halves again.
So for each okra you should have 4 pieces slit length-wise.
Sprinkle the besan, ajwain, salt, turmeric and chili powder over the okra pieces. Mix well.
Julienne the ginger (cut the ginger into small thin matchstick pieces).
Heat oil in a kadai or wok. Deep fry the okra in batches till golden brown.
Drain and keep aside on serving dish.
Deep fry the ginger pieces till golden brown.
Garnish the okra with the ginger.
Serve hot!

Ingredients
250 gm ladies fingers (bhindi)
2 large sized onions
50 gm groundnuts (dry roasted and cleaned)
1 tablespoon of veg. oil to fry
1 spoon zeera
6 green chilies slit cut
turmeric powder quarter spoon
sabzi masala 1 teaspoon
besan two tablespoonfuls
salt to taste

Method
Wash and clean bhindi and dry with a soft cloth.
Cut them into fine rounds.
Fine chop the onions and slit cut the green chili es.
In a thick vessel, pour the oil.
When it is hot add groundnuts and cut chili es.
When done add zeera, turmeric powder, salt and onions.
When onions are light brown then add cut ladies fingers.
Do it on high flame and keep stirring frequently.
When done crisply, add sabzi masala and sprinkle besan and turn off the flame.
Stir it for a couple of times and serve hot with parathas, rotis or with hot rice.

Ingredients
half a kg of ladies finger
2 table spoon dhania powder
2 tomatoes
1 table spoon jeera powder
curry leaves
half tsp garam masala powder
pinch of haldi
2 tsp cold powder
one huge onion
salt
half tsp sugar
one tsp oil

For Garnishing
half onion
and coriander leaves

Method
Chop the onion in to thin slices, place it in a bowl, to that add dhania powder, jeera powder, haldi, chili powder, garam masala powder, haldi, salt and sugar, and place one huge table spoon of oil into it, and mix well , keep it aside.
Cut the ladies finger lengthwise (one inch pieces), place 2 tblespoon of oil in a huge kadai, fry the ladies finger init, add a small bit of amchun powder or tamarind powder and fry well, take out and keep it aside, In the same kadai place the above mixed onions , and fry for just 2 mins, then add finely chooped tomatoes and fry and mix the bhendi into it, mix well, place
some salt, then place the whole mix in to a microwavable dish, and microwave it for about 1 to 2 mins, take out, and garnish with onion rings and coriander leaves, serve either with chapathi, or poori or can be eaten with white rice, (Note: instead of using tomatoes, u can use the tomato puree. It will be gravy form of bhendi masala)

Ingredients
2 large onions
175 grams ghee
4 cloves garlic
pinch of black pepper
2 teaspoon ground coriander
1/2 teaspoon turmeric
450 grams fresh bhindi
100 grams canned tomatoes
1 teaspoon fresh mint, chopped
1/2 teaspoon garam masala
fresh mint to garnish (optional)
salt to taste

Method
Slice one onion and fry in the ghee in a heavy-based pan. Blend the remaining onion and the garlic in a blender with the black pepper,salt,tumeric and coriander.
Add this mixture to the onions and cook on a medium heat for 5 minutes. Meanwhile, prepare the bindi.
Chop off the top and tail of each lady finger. Cut them into about 1 cm piece. Add the bindi to the spices.
Stir carefully, so that they are not crushed or mashed. Cover the pan with the lid and cook over a very low heat for about 20 minutes.
Add the tomatoes, the mint and the garam masala. The bhindi will be quite soft by now so it is even more vital to be careful when stirring in these Ingredients.
Simmer for 5-9 minutes.
Serve garnish with fresh mint if you like.

Ingredients
1/2 kg bindi
2 tablespoons brown mustard seeds
2 tablespoons posto seeds
1 teaspoon haldi
few green chili es
salt to taste

Method
First wash the bindi and but into small pieces.
Make a paste of the mustard and posto seeds and keep aside for a few minutes.
Heat the oil in a pan.
Add the gree chilies and the bhindi for a few minutes.
Then add the haldi and salt.
Add the paste and a bit of water and cover the pan for ten minutes.
Check to see if the bhindi is soft and then remove from the gas.

Ingredients
5 fresh whole tender bhendi/okra
1 tomato, chopped
1 onion, chopped
1/2 tablespoon ginger cut in thin slices
vinegar

Method
Cut the bhendi/okra at both the ends. Choose these bhendi/okra from an organic store or a farmers market.
Cook bhendi/okra with a small amount of water until tender (6 mins is my caluclated time).
If you overcook it gets sticky and mushy – mix it with rice and have a meal with it.
Drain with a coalander. Place them in layer in glass dish or micro oven dish.
Pour vinegar over the bjendi/okra and marinate in refrigerator 4 hours.
Drain out all the vinegar and water. Arrange bhendi/okra in serving dish.
Spread hopped tomatoes, onions, and ginger. Use the microoven and place in for 1 minute.

Ingredients
lady finger 300 gms (washed and cut into small pieces, 1/4 inch)
coconut 1/2 grated
mustard 3 teaspoons
green chili 4
tamarind a small piece, size of lemon
curry leaves a small bunch
salt as per taste habits
turmeric powder 1/2 tea spoon

Method
Soak the tamarind in warm water for 10 minutes.
Squeeze the juice and remove the sediments.
Pour the tamarind juice on the lady fingers in a separate vessel till the vegetable gets completely soaked.
Add salt and turmeric powder to it and place on low flame.
Place the grated coconut, mustard and green chilies into a mixer and grind into a thick smooth paste.
Once the smell of tamarind disappears from the vessel that is kept on low flame, add the coconut paste into it.
Generally it will take 15 to 20 minutes for the smell of tamarind to disappear.
Wash the mixer with a small water. Remove the vessel from flame when the cocunut paste gets mixed well with the vegetable.
Add curry leaves and serve.

Ingredients
bhindi – 250 gm
onion (meduim) – 1
tomatoes (meduim) – 2
chili powder – 1 1/2 tsp.
turmeric powder – 1/2 tsp.
curry leaves – 1 stalk
salt – as desired
oil – 2 tbsp.

Method
Cut the bhindi ino bite size pieces. Finely chop the onions and tomatoes separately.
Heat oil in a heavy bottomed kadai or deep frying pan and saute the onion and curry leaves till golden.
Add the chili and turmeric powders and stir well for a minute, then place in the chopped bhindi, stir, cover and cook till they are nearly cooked.
Now add salt and tomatoes and cook further till the tomatoes are pulpy and done.
Serve hot with chapathis or rice.

Ingredients
10-12 lady’s fingers (okra)
2 table spoon gram flour
red cold powder (according to your taste)
pinch of turmeric powder.
pinch of garam masala
salt to taste
oil (2 tablespoon) for mixture and 4-5 tablespoon for frying.

Method
Wash and wipe okra. Cut vertically in such a way that it is not separated!
Now mix gram flour, cold powder, salt, turmeric and garam masala.
Add oil to this mixture, and mix thorougly all the Ingredients once again.
Now in the vertical slot of okra, take mixture and fill it in the gap.
In same way fill all the bhendi’s. After doing it take oil in pan for frying.
Heat the oil and add okra to it. Cook for 15 minutes.
Serve hot with rice or chapati.

Ingredients
10 chopped bhendi
1 chopped onion
2 green pepper of medium hot (depends on taste)
1/2 inch ginger
salt (depends on taste)
1/2 tsp oil
small jeera, and mustard seeds

Method
Make a paste of green pepper, ginger, and salt. Keep it ready to add in the curry later.
Take oil in pan and heat it.
Place mustard seeds and jeera, after a few seconds add onions and bhendi and keep fry until bhendi get soft.
If required then add 1/2 tsp oil extra and let it to fry.
Add paste of green pepper, ginger and salt and fry it for a few more minutes.
If required, then add grated copra.
Now, it is ready to serve hot bhendi curry alongwith chappati or rice.