Step 1: Prepare Bhindi

Cut off the stem and tail ends of all the ladyfingers (bhindi).

Step 2: Boil Bhindi

In a kadai, add 1 cup of water and 1 teaspoon of salt. Bring to a boil. Add all the cut ladyfingers to the boiling water. Cover the kadai with a lid and let it boil on low flame for 5 minutes until the bhindi is tender.

Step 3: Remove Bhindi

After 5 minutes, turn off the gas and remove the boiled bhindi from the kadai, transferring them to a separate plate.

Step 4: Prepare Tempering

In the same kadai, add 2 teaspoons of mustard oil and heat it well. Once hot, add 1/2 teaspoon of black cumin seeds and 2 red dry chilies. Fry them for about 1 minute until fragrant.

Step 5: Sauté Aromatics

Add the chopped garlic cloves and chopped onion to the kadai. Fry them until they turn light golden in color, stirring continuously.

Step 6: Combine and Mash

Pour the fried tempering (oil, black cumin, dry chilies, garlic, and onion) over the boiled bhindi in the plate. Add salt to taste. Using your hands, thoroughly mash and mix all the ingredients together until well combined and the bhindi is crushed.

Step 7: Optional Spicy Addition

If you prefer a spicier Vorta, add some freshly chopped green chilies and mix everything well again.

Step 8: Serve

Your Bhindi Vorta is ready. Enjoy it hot with steamed rice.

• For a spicier Vorta, add more chopped green chilies when mixing.