This has to be my favorite way to cook Bhindi (Okra). My mom’s recipe that I have tried to recreate. It will never be as good as hers but here goes!
The main peeve with Okra is that if they are not tender, then your dish will turn out very unappetizingly stringy and tough. The way to make sure okra is tender is to snap the pointy end with your finger. If it snaps neatly and crisply, it’s tender…if not…don’t bother! Seriously, it’s not worth the effort.
Anywho…a friend shared some organic home-grown okra yesterday and I knew just what I’d be making!

Ingredients
Tender okra (Bhindi): 1 lb/ 1/2 kg.
Onion: 1/2 large
Coriander/Cumin powder (dhania/jeera pd.): 1 tbsp
Fenugreek powder (methi powder): 1/4 tsp
Chili powder: 1 tsp
Peanuts and cashew: 1/3 cup
Turmeric powder: 1/2 tsp
Salt: To taste

Method
Wash okra and dry thoroughly. Remove tops and tips and chop okra into one inch pieces. Keep aside.
Slice onion finely and then cut across two times to get onion slices around an inch long.
Shallow fry peanuts and cashew to golden brown. Keep aside.
Heat a tbsp of oil in a non stick pan and add okra. Add salt and turmeric powder. Toss well.
Do not cover. Cook over medium heat till half-cooked. Take care not to toss the okra around too much.
Add sliced onions. Toss again carefully and let it cook. Toss very carefully, occasionally. Do NOT overdo it! Once you see some browning, add the coriander/cumin powder (dhania/jeera powder) and fenugreek (methi) powder. Toss again carefully till fully cooked. Just before taking it off the heat, sprinkle chili powder. Toss carefully for a couple of more minutes. Sprinkle the fried nuts over the dish and serve hot with chapati/rotis or as a side dish with rice and dal/sambar.