Okra/lady finger/bendakaya/bhindi curry

Ingredients

• 1 Bowl okra/Bhindi
• 1 Red Chilly
• 1/2 tablespoons Channa Dal
• 1/2 tablespoons Urad Dal
• 1/4 Cumin Seeds
• 1/4 Mustard
• 4 or 5 curry leaves
• 2 tablespoons oil
• Salt to taste
• Red Chilly powder to taste.
• 4 to 5 tablespoons Channa Dal powder

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Preparation

• Wash and discard the ends of okra by cutting it off. Cut remaining Okra into around 1/2 inch piece sizes.
• Heat the oil in a pan. Add Channa dal, urad dal,red chilly,cumin seeds and
  mustard. When mustard starts popping add curry leaves.
• Stir-fry until all the ingredients are light golden brown. Add okra and stir-fry for around 15 minutes in a medium heat.
• Add Turmeric and salt mix them all once, allow them to cook for 10 minutes,
  covered to cook on medium heat.
  
• Finally add Channa dal powder and mix well. After 5 minutes, remove the cover and stir them once. Reduce the heat to low flame and let them cook openly.
• Okra/Bhendi curry is ready to serve with hot rice.

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