Bhindi fry - 1

Lets face it... bhindis get gooey once salted. And then they refuse to cook. After a long innings of experiments with all kinds of tawas and imli and what not, I got the solution from my ma. :-)

The below bhindi fry goes well with rasam saadam and is a hit with kids.

Ingredients
Bhindi washed well, wiped dry and chopped to half inch pieces (remember to wipe the washed bhindis well)
Salt to taste
Oil, mustard seeds for seasoning.
Turmeric powder 1/4 tsp
Roasted coriander-chilli powder (I call it curry powder).

Method

1. In a pan, heat oil. Burst mustard. Add salt and stir for a second.
2. Add chopped bhindis, turmeric powder, curry powder and give it a good stir. Do not add water at all.
3. Cook covered for about 5-10 minutes on low heat till bhindis become soft. Initially the bhindi gets gooey, dont lose heart, stir well and cover again to cook some more.
4. Once the bhindis reach the soft cooked stage and have lost the goo, stir fry with lid open, till its a bit caramerlised.

Enjoy!