Bhindi Pyaaza

Bhindi in Hindi, Okra/Ladyfinger in English...
This is a very very very simple recipe and so delicious you could just it on its own.

Ingredients: 

250g        Bhindi
1 tbsp      Mustard oil (or EVOO/Canola)
a pinch    Hing (Asafoetdia)
150g        Red onions (preferably the Indian ones, or use brown if red onions not available)
1 tbsp      Garlic, finely chopped/minced/paste
1 tbsp      Ginger, finely chopped/minced/paste
1-2          Green chillies
1 tsp        Cumin seeds
1/4 tsp     Turmeric powder
1/4 tsp     Red chilli powder
1 tsp        Coriander powder
1/4 tsp     Garam Masala
1/4 tsp     Dried Mango Powder
To taste   Salt

Method: 

1. Wash the bhindi very well under running water. Be careful as I have found the bhindis to be pretty prickly at times, especially if they are long and fat. The smaller and slimmer variety do not usually have them. 
2. Dry each bhindi with a kitchen towel. Make sure there is no water on them before you start cutting them. Otherwise, your will turn out very slimy. 
3. Take a dry knife and cutting board and start with cutting away the tops and ends of bhindi. 
4. Now, cut the bhindi into 1/-inch pieces, and keep aside. 
5. Cut the top and bottom ends of the onions and peel them. Place one end down and cut the onions into half. Now, rub the two halves under running water for a few seconds. This way, your eyes won't water too much.
6. Now, chop the onions the size you like. Not too big, not too small, about 1/2 inch or less is good. 
7. Peel the garlic and chop it finely. 
8. Peel the garlic and chop it finely.   
9. Chop the chillies as per the size you like. 
10. Take a heavy-bottomed pan that has a lid and heat a tablespoon of mustard oil in it. 
11. Wait for the oil to get hot before you add a pinch of hing and cumin seeds to it. If the oil was hot enough, the cumin seeds will start to splutter right away. Lower the flame now. 
12. Dont waste time, add the onions and stir. Add a pinch of salt to the onions, mix and allow them to wilt and brown for a few minutes. This can take up to 8 minutes. So be patient! Keep stirring the onions every now and then. 
13. Now, add the garlic, fry for a minute and then add ginger and green chillies and fry for another minute. 
14. Now, add turmeric, red chill powder, coriander powder and fry for 3-4 minutes. 
15. Time to add the bhindi. Add Salt. Mix. Cover with lid and cook on the lowest flame you can manage for at least 5 minutes. 
16. You can open the lid only very briefly just to check on the bhindi and stir it once or twice. 
17. Cook for another 2-3 minutes, add garam masala and mango powder. Give it a mix. Garnish with chopped fresh coriander and relish with parathas or rotis!! 

Bhindi Pyaaza