For bhindi tikkis:
In a pan, take mustard oil. Heat over medium heat.Add cumin seeds and crackle.
Add chopped onion, saute for 5 minutes. Add chopped okra, salt, amchoor, coriander powder & turmeric powder.
Cook it on a slow heat till the bhindi is tender. Keep it aside & let it cool down.
In a pan, take the mashed potato. Add chopped green chilli, ginger, coriander and cooked bhindi.
Mix gently and make small tikkis with equal quantities.
Crumb it with some panko and pan fry it with minimum oil.
For crispy bhindi:
Take slit bhindi in a bowl. Add gram flour, rice flour, asafetida, rock salt, yellow chilli powder, dry ginger powder and chaat masala.
Mix well and deep fry till crisp in pre-heated oil.
Place it with pan fried bhindi tikkis, and enjoy crisp and soft bhindi on one plate, along with mustard cress or assorted greens on the side.
In a pan, put together palm jaggery, tamarind pulp, fennel seeds and spices.Cook it on a slow flame.
Once cooked, allow it to cool down and serve with 'bhindi do rukha'
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Key Ingredients: mustard oil, cumin seeds, onion, lady finger, salt, raw mango powder, coriander powder, turmeric, potatoes, green chillies, ginger, coriander leaves, breadcrumbs, vegetable oil, gram flour, rice flour, asafoetida, rock salt, yellow chillies, dry ginger po