Wash and thoroughly dry all the okras. Remove the top and bottom parts and slice them lengthwise into 2 parts.
500 gm Bhindi (Okra)
Heat some oil in a pan and add cumin seeds (jeera) in it. Fry the cumin seeds for a few seconds till they start to splutter.
2 Tablespoon Oil, 1 Teaspoon Cumin Seeds (Jeera)
Also add heeng (asafoetida) and turmeric powder (haldi).
1/4 Teaspoon Asafoetida (Heeng), 1/2 Teaspoon Turmeric Powder (Haldi)
Immediately add the sliced bhindis in the pan.
Add fennel seeds (saunf) and salt to the bhindi and mix well.
1 Teaspoon Fennel Seeds (Saunf), 1 Teaspoon Salt, or as per taste
Cover the pan with a lid and cook the bhindi for 5 minutes on minimum heat stirring occasionally.
Add red chilli powder and coriander powder (dhaniya powder) to the pan. Mix and let it cook without covering for 1-2 minutes stirring in between.
1 Teaspoon Red Chilli Powder, 1.5 Teaspoons Coriander Powder (Dhania Powder)
Bhindi Ki Sabzi is ready. Serve it hot with roti or paratha.