A favourite Indian recipe with a vegetable that is Indian in origin.
To serve: 4

500 gms Lady fingers (bhindi)
2 large sized Onion
3-4 Green chilli
4 tbsps Oil
1/2 tsp Cumin seeds
1 tsp Red chilli powder
1 tbsp Coriander powder
1/2 tsp Turmeric powder
Salt to taste
2 tsps Dry mango powder (amchur)

Wash and wipe bhindi with a wet cloth. Cut both the ends and make two inch long pieces. Slit bhindi horizontally without cutting them into two. Peel, wash and slice the onions. Remove stems, wash green chillies and slit them into two. Heat oil in a kadai and add cumin seeds. When they change colour, add onions and saute till light golden. Add green chillies and saute for half a minute. Add bhindi and sprinkle the red chilli, coriander and turmeric powders. Mix well. Cook covered over low heat stirring occasionally. Add salt and amchur. When bhindi is almost cooked, finish cooking by cooking it on high heat for two minutes