• Bendakaya- 1/4 kg, wash, dry, nip the ends and chop into small pieces (Bhindi/Okra)
  • Onion 1, finely chopped
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Garlic Cloves - 5, lightly crushed OR 1/2 tsp asafoetida
  • Dry red chilies - 2, tear and de-seed
  • Turmeric powder - 1/4 tsp
  • Curry leaves - 1 sprig
  • Salt to taste
  • Cooking Oil - 1 1/2 tbsps


  • Clean and Chop the okra into half inch pieces.
  • Heat oil in a cooking vessel. Once the oil is hot, reduce heat to medium flame
  • add the mustard seeds, let them splutter, add the cumin seeds and let them brown. Add the curry leaves, dry red chilies and garlic cloves, stir them for few seconds.
  • Add the chopped onions and saute till transparent. Add the okra and turmeric pwd and combine. Saute on medium high heat for 3-4 minutes. Reduce to low flame, add a tbsp of yogurt or lemon juice (to reduce slime) and let it cook for 4-5 mts. Saute in between so that they don't burn.
  • Reduce flame and cook till the okra turns soft. This could take about 15-20 mts of slow roasting. Season with salt and turn off flame.
  • Serve hot with steamed rice or rotis.