Bhindi Masala
Wash the bhindi, pat dry completely, trim the top and tail, then slice into 1–1.5 cm pieces. Heat a wide non-stick pan on medium heat. Add 1 tbsp olive oil.
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Cooking tools:
- Nonstick skillet
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Stove
- Serving platter
- Kitchen towel
Ingredients
- Ladies finger (Bhindi / Okra): 150 g
- Onion: 1 small, finely sliced
- Tomato: ½ small, finely chopped
- Ginger & garlic paste: 1 tsp
- Olive oil: 1 tbsp
- Salt: as per requirement
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