INGREDIENTS 
2 lbs of thinly cut Bhindi
1 small onion – thinly sliced
1 sprig curry leaves
5 red chilies – sliced
3 garlic cloves – crushed
1/2 tsp cumin seeds
1/2 tsp mustard seeds
Salt to taste
2 tsp cooking oil
METHOD
Heat oil in a non stick fry pan of medium to low flame
Add cumin seeds, mustard seeds and curry leaves and let it sizzle in hot oil for app 1 minute
Add onions and chilies and stir fry until the onions become translucent
Add garlic and stir fry for app 1 minute
Add Bhindi and stir fry for app 5 minutes
Add salt and stir fry for another 10 minutes.
The Bhindi will appear a little slimy which is normal, just keep stir frying it until the slime is gone and the bhindi is well cooked
SERVE HOT WITH ROTI
TIP
Add 3 or 4 cloves to minimize the slime
For a more crispy and brown Bhindi, Turn the heat to high and stir fry for 5 more mins
