Instructions

1. Wash bhinda, wipe dry with a towel.
2. Cut the stems and trim the ends.
3. Slice lengthwise in half then halved again or cut ½ inch thick rounds.
4. In a frying pan, heat oil on medium high, add mustard seeds.
5. When crackled, add fenugreek seeds.
6. As it browns, add turmeric and hing then bhinda.
7. Stir-fry for a couple of minutes.
8. Drizzle some lemon juice to extract the slime.
9. Once dry, turn heat to low and add salt. Cover and cook until almost done, stirring often.
10. Add the remaining ingredients, stir and let cook uncovered on low heat until done.
11. Note: add potatoes when the slime disappears, adjust salt and chilies to taste.
12. Variation: can add ½ cup sliced onions and ¼ cup chopped tomatoes. Saute in a little oil, add a pinch of salt and cook until soft. Add to cooked bhinda, mix and cook for a couple of minutes. Omit potatoes.