Step-by-Step Instructions

1. 1.Heat Oil and Temper Spices

   Heat 2 tablespoons of oil in a pan. Add 1/2 tablespoon of cumin seeds and 2 green chilies (slit). Sauté until fragrant.

2. 2.Sauté Onions

   Add 2 chopped onions to the pan and cook for 1 minute, stirring occasionally, until they start to soften and turn translucent.

3. 3.Add Okra and Spices

   Add 250 grams of chopped okra/ladyfinger to the pan. Sprinkle 1/2 tablespoon of turmeric powder, 1/2 tablespoon of salt, and 1/2 tablespoon of red chili powder over the okra.

4. 4.Mix and Cook (Covered)

   Mix all ingredients well, ensuring the spices evenly coat the okra. Cover the pan with a lid and cook on medium flame for 2 minutes.

5. 5.Stir and Cook (Covered Again)

   Remove the lid, stir the okra to prevent sticking, and cover again. Cook for another 2 minutes on medium flame.

6. 6.Cook (Uncovered)

   Remove the lid and cook for 2 minutes without covering, stirring occasionally, until the okra is crispy and well-cooked with a slight char.

7. 7.Serve

   Turn off the flame. The crispy bhindi fry is ready to be served hot with roti or rice.