Step 1
Trim both the ends of bhindi and then make an incision length wise till half the length of each bhindi.
Step 2
Bring the mustard oil to the smoking point, remove from the heat and bring to the room temperature.
Step 3
Reheat and splutter the carom seeds, cumin seeds, onion seeds and fenugreek seeds.
Step 4
Add the sliced onion and sauté on medium heat till they turn translucent.
Step 5
Add the bhindi and mix well sauté on high heat for two minutes.
Step 6
Cover and cook on medium for about 5 minutes.
Step 7
Add turmeric powder, coriander powder and salt, mix well and cook on low for 2 minutes.
Step 8
Add the raw mango, mix well, increase the heat and cook for two minutes.
Step 9
Serve with chapatti, parantha or dal chawal.
