Vendakya mezhukku varati (Bhindi-fry-2)

Mezhukku varati is a Mallu term for stir-fry-in-oil. Some subjis are thorans(cooked with coconut and some moisture) and some are mezhukku varatis.
In my Bhindi fry 1, I used a very simple spice of roasted coriander-red chillies powder. Here I use a combination of onion, green chillies, curry leaves, asafoetida to give the bhindi fry a different flavour. And yes, its in coconut oil.

Ingredients
Bhindi washed well, wiped dry and chopped to half inch pieces (remember to wipe the washed bhindis well)
Salt to taste
Green chillies 2-3 chopped
Coconut Oil, mustard seeds, curry leaves for seasoning.
Turmeric powder 1/4 tsp
Asafoetida a pinch
Onion 1 chopped

Method

1. In a pan, heat oil. Burst mustard. Add salt and stir for a second.
2. Add chopped onions, curry leaves, asafoetida, green chillies and stir till onions turn translucent.
3. Add bhindis, turmeric powder and give it a good stir. Do not add water at all.
4. 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.
5. Once the bhindis reach the soft cooked stage and have lost the goo, stir fry with lid open, till its a bit caramerlised.