Wash bhindi and dry thoroughly using a clean kitchen towel.

Chop into 1-inch pieces and set aside. (Drying well is key to avoiding stickiness.)

Heat 1 tbsp oil in a non-stick pan.

Add chopped bhindi and sauté on medium flame for 7–8 minutes until they lose stickiness and start browning slightly.

Remove and keep aside.

In the same pan, add 1 tbsp oil.

Add mustard seeds and cumin seeds. Let them crackle.

Add sliced onions and sauté until golden brown.

Add green chilies and grated ginger. Cook for 1 minute.

Add tomatoes, turmeric, red chili powder, coriander powder, and salt.

Cook until tomatoes soften and the masala thickens (5–6 minutes).

Add sautéed bhindi to the pan.

Mix gently to coat with the masala.

Cook uncovered for 5–7 minutes, stirring occasionally.

Sprinkle garam masala and chopped coriander. Mix and turn off the heat.

Serve hot with roti, paratha, or plain rice & dal.

Tastes great as a side for lunchboxes or dinner platters.

Can be paired with curd rice for a refreshing twist.

Avoid covering the pan while cooking bhindi to reduce sliminess.

Add crushed peanuts or sesame seeds for a nutty texture.

For tanginess, add a dash of amchur powder or lemon juice.