Wipe Bhindi with a kitchen towel and cut them into small 1-2 inch pieces. Remove the base and stalk while chopping it. Keep it aside.
In a kadhai, add oil. Once hot, add rai, jeera, hing and green chillies.
Add bhindi and stir it on low flame. Keep it on low flame for about 7-10 minutes till bhindi becomes a bit soft and cooked. If requires more time, let it cook for another 2-3 minutes. Keep stirring in between.
I like bhindi to have some crunch and not fully cooked. I want to have a little bite in the bhindi just like how the restaurants serve.
Once it’s cooked add all the masalas and cook it for another 1-2 minutes.
Voila! It’s done. Garnish it with chopped coriander leaves and serve it with rotis, paratha or dal-chawal.
Recipe Notes
You can add onions and tomatoes too.
If required you can add potatoes and make it aloo-bhindi. Just cut the potatoes in the same size as bhindi. Fry aloo first and then add bhindi.
Also, you can adjust the masala according to your taste and preference.