Bhindi Fry

Bhindi/bhinda/okra — a simple weekday lunch that takes 20 minutes from chop to plate.

Chop up bhindi, onion, coriander, cherry tomatoes, chillies, raw mango, garlic, ginger, and tomato.

Fry jeera and red chillies. Throw everything in to fry — but only for a couple of minutes. Keep everything crisp and colourful; don’t overdo the frying. Add a touch of turmeric, salt, and jeera powder

Best served with cool cucumber mint raita and hot parathas.