|1 Lb Bhindi||1 tsp Mustard Seeds||Oil|
|3-4 Curry Leaves||Salt|
|1 pinch Turmeric|
|1 pinch Hing|
|2 tsp Red Chilli Powder|
Cut the Bhindi into 1/2-inch pcs.
In a skillet, add mustard seeds and wait to splutter.
Add the Curry leaves, Hing, Turmeric and Red Chilli powder.
Add the Bhindi and salt and cook on a medium flame until tender.(About 10-15 minutes)
Toss until nice it starts browning and serve.
Washing the Bhindi well and drying on a rough towel before chopping ensures that the vegetable doesn’t turn out gooey.