Bhindi pyaaj is a popular dry vegetable of North India served with Parathas/ chapatti for the lunch or dinner menu. It is high in fiber, vitamin A, C, and folate content. This recipe tastes yummy and every kids favorite as well.
Heat 2 tsp oil in a frying pan and add 1/4th tsp jeera.
Once jeera starts crackling, add 1/2 cup julienne onion and sauté.
Once the onions start turning slightly transparent, add 1/4th tsp haldi, 1 tsp dhania powder, 1/8th tsp red chilli powder and mix well.
Further, add 1/2 cup chopped bhindi, 1/8th tsp salt and mix again.
Cover and allow it to cook.
Garnish with coriander leaves.
Serve hot with chapatti.