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  • Bhindi/ladyfinger – 150gm
  • Onion – 2 medium sized (thinly sliced)
  • Green chillies – 2 slited
  • Fennel/Saunf – 2tbsp
  • Jakhya – 1tbsp
  • Turmeric powder – 1tsp
  • Roasted cumin powder​ – 1tsp
  • Aamchur/dry mango powder – 1tsp
  • Salt to taste
  • Oil for cooking – mustard oil (2tbsp)
  • Kashmiri red chilli powder – 1tsp
  • IMG_20180705_194553.jpg


  • Cut the ladyfinger and onions as shown in picture.
  • Put a pan on flame, as it gets heated, add oil to it.
  • Add jakhya, Saunf and slited green chillies. Saute for few seconds.
  • Now add sliced onions and saute in medium flame until it gets slight brown in colour.
  • Now add bhindi and saute for few seconds in medium flame.
  • Add all spices in low flame and saute.
  • Cover the pan half with lid and let it stew for 4-5 minutes.
  • After 5minutes,remove the lid and saute in high flame for 1 minute.
  • Dish is ready.serve it with hot chapatis.IMG_20180705_205505.jpg


Hi all, I am Kanchan from devbhoomi Uttarakhand(INDIA). Cooking is my passion.Here I am sharing those secrets of cooking,which I have acquired over the period of time from my mother. I hope you will like it. Keep supporting this blog for more such recipes and do leave your valuable feedback.

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