Tangy okra (bhindi)

Yes, this is a recipe. Yes, I cook...occasionally and often reluctantly. In the more recent months, however, I have re-discovered the joys of cooking. Well, to be honest, it's the joy of trying out new recipes. I'm happy to report that my family is now less jittery when I enter the kitchen to cook. And now that my cook has left us, I'm happy to work cook (and clean the kitchen simultaneously) while my mom gets her break from usual cooking.

Last night, certain circumstances forced me to cook dinner yet again and I used that opportunity to try out a simple recipe that I found on www.khanakhazana.com. It turned out so yummy that I would have paid good bucks to have it in a restaurant. No, I'm not boasting about my cooking skills here since my culinary skills are quite rudimentary to be honest but the fact that a person with limited cooking skills like myself was able to follow the recipe and present something that tasted as good as this did deserves praise, don't you think?

Also, I decided that I just had to start collecting my successful kitchen experiments. After all, if I can cook, you can too!  

(PS: I wish I had taken a better photo :P )

Here's how to create a bowl of amazing tangy okra:

Ingredients

• 1/2 kg lady's finger (okra/bhindi)
• 1 big Onion
• 4-5 red chillies
• 1 clove Garlic
• 1 Lemon
• 2 tsp Jeera
• 1 Tomato
• 1/2 tsp Haldi powder
• 1 tsp Dhania powder
• salt according to taste
• cooking oil

Directions

1. Wash and cut Okra (Bhindi) in 4-5 pieces each. Don't wash it after cutting, it will make the preparation very gooey.
2. Heat oil in a pan add jeera on it till brown, now add chopped onion and fry till lite brown
3. Add diced Okra and fry for some time
4. then add lemon on it. Don't put water
5. then add haldi powder, dhania powder.
6. Cover and simmer it for 15 min
7. make a chutney of red chillies, garlic, tomatoes and salt
8. Now add chutney on it and mix well
9. Cook anther 10 min on low flame and cover on it
10. its ready to serve