Aloo bhindi, Besani bhindi, Bhindi masala & Shahi bhindi

50 g potato
50 g bhindi
2 teaspoon oil
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon ajwain
1 teaspoon dry mango powder ( amchur )
Salt to taste

Wash , pat - dry and cut the bhindi into 1/2 - inch pieces. Half boil potatoes, peel and cut into cubes.

Heat oil in a kadai / pan and add the cumin and ajwain. Fry for a minute, then add the bhindi and potato . Mix in the salt, turmeric , chilli powder and the dry mango powder.

Lower the heat and cook covered till the vegetables are tender.

2 cups lady’s finger ( bhindi ), cut into 1- inch pieces
1/2 cup gram flour ( besan )
1/4 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon red chilli powder
1/2 teaspoon dry mango powder
1 teaspoon fennel powder
1/2 teaspoon garammasala powder
1 tablepsoon mustard oil
1/2 teaspoon ajwain
Salt to taste

200 g bhindi, cut into 1 - inch pieces
1/2 teaspoon ajwain ( caraway seeds )
A pinch of asafoetida ( hing )
1/2 teaspoon kalonji ( onion seeds )
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
2 tablespoon fennel powder
1 teaspoon fenugreek seeds
1 teaspoon dry mango powder
2 tablespoon mustard oil
Salt to taste

Heat oil in a pan and add ajwain, asafoetida and the fenugreek seeds. Fry for a minute and then add the bhindi pieces, salt, turmeric and the dry mango powder. Cook covered on a low heat till the bhindi is half cooked. Mix in rest of the spices. Cook for some more time till the moisture evaporates.

500 g bhindi
3 medium - sized onions
4 tomatoes
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2 tablespoon uraddal
3 dry chillies
1 cup grated coconut
50 g cashew nuts
100 ml yogurt
1 teaspoon chilli powder
1 teaspoon turmeric powder

1 teaspoon coriander powder
Oil for frying
Salt to taste
1 teaspoon chopped coriander leaves

Grind coconut and cashew nuts into a fine paste.

Chop the onions and tomatoes.

Soak uraddal for some time.

Cut bhindi into 1 - inch pieces. Sprinkle salt and keep aside. Heat oil and and deep -fry them.

Heat oil in a pan, add mustard seeds . When they starts splutter add cumin seeds. Add uraddal and red chillies.

Add chopped onions and fry for some time. Put in the chopped tomatoes and the dry spices.

Mix in the coconut - cashew paste and continue to fry for 2 -3 minutes.

Add the yogurt and a little water. Blend well. Finally , add the fried bhindi pieces and mix gently. Cook for 2 - 3 minutes. Garnish with chopped coriander leaves . Serve with roti / chapati.