With our easy-to-follow recipe, you’ll be creating something that’s so lip-smackingly delicious that you won’t be able to resist diving in for seconds.

So, let’s get those pans sizzling and prepare to relish every bite of this fantastic dish!

Ingredients:

• 2 tablespoons Rulife cold pressed groundnut oil
• ½ teaspoon black or brown mustard seeds
• ½ teaspoon cumin seeds
• 1 large onion, thinly sliced
• 1 1/4 pounds bhindi, trimmed and sliced 1/2 inch thick (about 5 cups sliced)
• 2 teaspoons Stone-Ground Coriander powder
• ¾ teaspoon kosher salt
• ½ teaspoon Turmeric powder
• 1/2-1 teaspoon Red Chilli powder

Recipe:

• Heat oil in a large pan over medium-high heat until hot but not smoking. Add the mustard seeds and cumin seeds; cook, stirring, until fragrant, about 1 minute, covering the pan as needed to contain any splattering.
• Reduce heat to medium, add onion and saute until it starts to turn brown. Let it cook for 5 to 7 minutes. Add bhindi, increase heat to medium-high and cook until the ‘goo’ or mucilage from the okra starts to release, and the onion darkens, 4 to 6 minutes more.
• Add coriander, salt, turmeric and chilli powder to taste; cook, stirring often, until the bhindi turns brown in spots and looks dry. Cook for 6 to 10 minutes more.
• It’s now ready to serve.