Step 1

Rinse the okra under running water and drain completely. Wipe the okra dry using a kitchen towel or spread them on a paper towel to air dry naturally. Ensure the Okra is completely dry before cutting and cooking it. I cut mine lengthwise but you can also cut them round.

Step 2

Chop the onions and green chilies and have them ready too.

Step 3

In a large heavy-bottomed pan, heat a 1-2 teaspoon of oil over medium heat and add the sliced okra to it. Do not overcrowd the pan. Depending on your pan size, roast okra in batches if required.

Step 4

Stir fry the okra mixing occasionally until it is partially cooked and turns dark green. Remove it from the pan and transfer it to a plate.

Step 5

In the same pan, heat the remaining 2 tablespoons of oil and add the cumin seeds. Allow them to sizzle

Step 6

Add the onions, ginger, green chilies, salt.

Step 7

Saute till the onions turn soft and translucent. You can also cover and cook for 2-3 mins.

Step 8

Now add turmeric and saute for 2 more mins.

Step 9

Add the roasted bhindi and mix gently on medium heat till it's well mixed with the onions.

Step 10

Let it cook for about 7-10 mins or until cooked stirring occasionally (but not too much).

Step 11

Once the okra is almost cooked add roasted and crushed fennel seeds, coriander powder, red chili powder, cumin seeds powder, dry mango powder, and garam masala.

Step 12

Mix well and cook for another 5 mins on low heat or till done. You can cover and cook at this point (optional).

Step 13

Turn off the heat and add the finely chopped cilantro and lemon juice and give it a final mix.

Step 14

Delicious Bhindi Do Pyaza is ready. Serve it hot with roti or chapati.