200g bhindi (tender lady finger)
2 tbsp canola oil
½ tsp cumin seed
2 green chillies,chopped
2 onion slice cuts
1 tbsp dried mango powder (amchoor)
½ tsp coriander seeds, crushed
¼ tsp turmeric powder
1 tbsp green coriander, chopped
1 tsp finely chopped ginger
½ cup yogurt
Salt to taste
Wash and trim bhindi at both ends, wipe dry and cut slit in center. Set aside.
In a pan, heat canola oil, then temper cumin seeds. Add onion, ginger, turmeric, chilies
and then yogurt and reduce to pasty texture, stirring continuously.
Add mango powder and coriander leaves. Season and cool.
Pack slit bhindi with mixture and steam with double boil method or idly steamer set up for 8-10 minutes.
Serve hot with roti.