Pahadi masala bhindi is much more flavourful compared to regular bhindi due to the use of coriander in the recipe.

Take a pan and heat oil in it, then add mustard seeds, urad dal, and curry leaves and them splutter. Then add the chopped ...

Keep aside to cool and then grind them together. 2. Mix in the salt, coconut and crushed garlic to the ground mixture. (This masala can be stored for six months in an air tight jar in a refrigerator.) ...

Once the oil is hot, add the cumin seeds. As soon as the seeds start to sizzle, add the garlic and ginger and cook for 1 minute. Add the bhindi (okra) and green chillies and cook for 8 minutes ...

Fry bhindi in oil until slightly crispy and set aside. Sauté cumin, mustard seeds, onions, ginger, and garlic until golden.