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200 grams okra (bhindi or bhendi or lady finger) or 20 to 22 small to medium sized okra ▢ 3 tablespoon oil for sauteing okra ▢ ½ teaspoon mustard seeds ▢ ¼ teaspoon turmeric powder ▢ 1 pinch asafoetida (hing) ▢ a few chopped coriander leaves for garnish (cilantro leaves) stuffing masala (to be ground coarsely) ▢ 2 to 3 garlic chopped + ¼ cup chopped coriander leaves + ¼ cup roasted peanuts + 1 green chili, chopped other ingredients to be added in the stuffing masala ▢ ¼ cup t

Oil - 2 tbsp. Mustard - 1 tsp Urad Dhal - 1 tsp Red Chilli - 2 Curry Leaves Onion - 1, chopped Green Chilli - 2, slit Ladies Finger - 1 lb., chopped Turmeric - 1 tsp Coconut - 1/2 cup, grated Salt Heat Oil in a large skillet. Temper Mustard, Urad Dhal, Red Chilli and Curry Leaves. Sauté Onion and Green Chilli; cook until the Onion turns translucent. Add Ladies Finger along with Turmeric powder and required Salt. Cook uncovered until the Ladies Finger is dry and crisped to

Oil - 2 tbsp. Cumin seeds - 1 tsp Onion - 1/4 cup, chopped Turmeric- 1/2 tsp Chilli powder - 1/2 tsp Kasoori Methi - 1/4 tsp Potato - 2 cup, cubed Heat Oil in a medium pan. Temper Cumin seeds. Add the Onion and saute until translucent. Now add the Potatoes and season with Turmeric, Chilli powder, Kasoori Methi powder and required Salt. Cook closed for 10 minutes; stirring frequently until the Potatoes are golden and cooked through. Turn off heat and serve warm with Rice /

500 grams okra (bhindi or lady finger) ▢ ½ teaspoon turmeric powder (ground turmeric) ▢ 1 teaspoon Red Chili Powder or paprika ▢ 1 teaspoon Coriander Powder (ground coriander) ▢ 1 teaspoon Cumin Powder (ground cumin) ▢ 1 teaspoon Garam Masala ▢ 1 teaspoon dry mango powder (amchur powder) ▢ 1 teaspoon Chaat Masala ▢ ½ cup gram flour (besan) or swap with chickpea flour ▢ salt – add as required ▢ 10 tablespoons oil or add as required, for frying the bhindi in batches INSTRUCT

Oil - 2 tbsp. Mustard - 1 tsp Urad Dhal - 1/2 tsp Cumin - 1 tsp Red Chilli - 2 Curry Leaves Moong Dhal - 1/4 cup Onion - 1, diced Garlic - 2 cloves, minced Keerai - 4 cup, chopped Turmeric - 1 tsp Salt Coconut - 1 cup, grated Heat Oil in a large pan. Temper Mustard, Urad Dhal, Cumin, Red Chilli and Curry Leaves. Add the Moong Dhal and roast until golden. Add the Onion and Garlic, sauté until translucent. Add the Keerai and cook on low heat for 5 min. Season the mixture r

Oil – 2 tbsp. Cumin seeds – 1 tsp Potato – 4, cubed Turmeric – 1/4 tsp Chilli powder – 1 tsp Coriander powder – 2 tsp Garam Masala powder – 1 tsp Salt Methi Leaves – 1 bunch Heat Oil in a medium pan. Temper Cumin seeds. Add the cubed Potatoes and season them with Turmeric, Chilli powder, Coriander powder, Garam Masala powder and required Salt. Mix well and cook closed for 5 min. Add the Methi leaves and cook closed for another 5 min or until the Potatoes are done. Remove from

For sautéing ▢ 2 tablespoons oil – sunflower oil or peanut oil or any neutral oil ▢ 250 grams okra (bhindi or lady finger) Other ingredients ▢ 1 tablespoon oil – sunflower oil or peanut oil or any neutral oil ▢ ⅓ cup finely chopped onions or 1 medium-sized onion ▢ 1 teaspoon Ginger Garlic Paste or 1 inch ginger and 3 to 4 medium garlic cloves, crushed in mortar-pestle ▢ 1 cup finely chopped tomatoes 2 medium-sized tomatoes ▢ 1 teaspoon Coriander Powder (ground coriander) ▢