1. Heat oil in a pan. Fry onions in it till they turn golden brown. 2. Add tomatoes, ginger garlic paste, salt, red chili powder, coriander powder, turmeric powder & water. Cover & let the tomatoes cook on medium heat for about 15 minutes or till they become tender & the oil seperates. 3. Next add okra/ladyfinger in the same pan. Cover & cook for 20-30 minutes on medium low heat. 4. Once the okra is cooked thouroughly. Add the green chilli, lower the heat & simmer for another 10 minutes. 5. Once the oil seperates your "bhindi" is done. 6. Enjoy with yogurt, roti & sliced cucumber. ---------------------------------------------------------------------------
Nutrition
Ingredients
