Step 1

Wash and soak toor dal for at least one hour.

Step 2

Prepare the bhindi by cutting heads and tails and then making thin slices.

Step 3

Heat 2 -3 tbsp oil.

Step 4

Add mustard, asafoetida and a pinch of asafoetida

Step 5

Add the whole red chillies and immediately add the soaked and drained toor dal.

Step 6

Sauté for a minute or two.

Step 7

Add the bhindi, salt and turmeric powder.

Step 8

Sauté for a minute so that the spices are mixed and the bhindi is well coated with oil.

Step 9

Simmer the flame and cover the pan using a rimmed lid or a thali.

Step 10

Pour 1/2 cup water on the lid.

Step 11

Let the bhindi cook for a few minutes.

Step 12

Remove the lid carefully and stir the bhindi.

Step 13

If cooked add coriander powder, chilly powder and lemon juice.

Step 14

Sauté on full for a few minutes.

Step 15

If the bhindi is not cooked, place the lid back and let them cook before adding spices.