Achari Bhindi curry

Ingredients

•  500 grams Bhindi 
• 1 tsp mustard seeds (rai)
• 1 tsp fennel seeds (saunf)
• 1 tsp cumin seeds (jeera)
• ½ tsp fenugreek seeds (methi)
• ½ tsp nigella seeds (kalonji)
• Oil
• 3 med size onion
• hing 
• 1 tsp turmeric powder
• 1–2 tsp red chili powder
• 2 tbsp coriander powder
• 1 to 1.5 tsp dry mango powder (amchur) or a small amount of mango pickle/pickle oil for tanginess
• Salt to taste

Method

• Wash the okra and dry it completely with a clean cloth before cutting so it does not get slimy
• Heat oil in a pan until smoking hot. Add hing and the whole achari spice mix (mustard, fennel, cumin, fenugreek, and nigella seeds)
• Add the sliced onions and sauté until translucent.
• Add the cut okra, turmeric powder, red chili powder, coriander powder, salt, and amchur. Mix gently
• Cover and cook on low-to-medium heat for 8–10 minutes until tender, stirring occasionally without a lid if you want to prevent stickiness