Bhindi Fry

Ingredients

• Bhindi/Okra, washed, dried and cut into 1-inch pieces (½ kg)
• Coconut oil (1 tsp)
• Ginger (adrak), finely chopped (1 tsp)
• Garlic (lahsun), finely chopped (1 tsp)
• Green chillies (hari mirch), chopped (1 tsp)
• Curry leaves (kadipatta) (4 to 5)
• Onion, chopped (1/2)
• MTR Lal Mirch Red Chilli Powder (1 tsp)
• MTR Haldi Turmeric Powder (1/2 tsp)
• MTR Dhaniya Coriander Powder (1 tsp)
• Salt (to taste
)
• Coconut milk (2 cups)

Method

• Heat 2 tbsp of oil in a non-stick kadhai and toss in the bhindi pieces. Stir and cook on a medium flame for about 8 to 10 minutes, or till they have turned light brown in colour. 
• Transfer to another bowl and keep aside. 
• In the same kadhai, add the remaining oil and let it heat up. Toss in the ginger, garlic, curry leaves and onions and sauté on a medium flame for 1 or 2 minutes, stirring intermittently. 
• Next, add in the MTR Lal Mirch Red Chilli Powder, the MTR Haldi Turmeric Powder, and the MTR Dhaniya Coriander Powder and stir for a few seconds. 
• Next, put in the bhindi pieces and salt and mix well. Cook on a slow flame for 2 minutes, stirring intermittently. 
• Pour in the coconut milk, mix well and cook on a medium flame for another 2 minutes, stirring intermittently. 
• Serve immediately with parontha or appam.