½ kg bhindi(okara) washed, wiped and cubed
2 onions cut lengthwise
2 tomatoes cut lengthwise
1 tsp red chili
½ tsp amchur (dry mango powder)
2 tsp dhania and jeera powder
2 tsp garam masala
salt to taste
haldi (turmeric) to taste
coriander as garnish
Mix all the dry masala and add to bhindi and steam. The color should remain green. Amchur prevents the bhendi from becoming sticky.
Saute the onion in a kadai on high flame. When it browns, add tomato. Add bhindi to this, and mix. Garnish with coriander. If you want the bhindi crisp then after steaming, bake in an oven for 5 minutes. Serve.