### TranslatedIngredients: 400 grams Bhindi (Lady Finger/Okra) - diagonally cut,3 tablespoon Makki Ka Atta (Yellow Corn Meal Flour),1 Onion - sliced,1 teaspoon Cumin seeds (Jeera),2 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1 teaspoon Turmeric powder (Haldi),1 teaspoon Garam masala powder,1 teaspoon Amchur (Dry Mango Powder),2 teaspoon Sunflower Oil,Salt - to taste ### PrepTimeInMins: 15 ### CookTimeInMins: 20 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: Punjabi ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Makai Wali Bhindi, cut the bhindi diagonally in thin slices and keep them aside.Heat oil in a wide pan, add the cumin seeds and let it crackle. Add the thinly sliced onion and saute till it is brown in colour.Add the sliced bhindi and give it a good stir. Cover it with a lid and let it cook for 3 minutes on low flame.Add the coriander, red chilli, turmeric powder and salt, and mix it well. Cook in open pan for 2 more minutes occasionally stirring the mix.Now add the maize flour and fold it gently into the mix. Cook the bhindi in low heat till the raw smell of the maize flour goes away and stir occasionally.Once the maize flour is cooked, add the garam masala and the dry mango powder and give it one last stir. Season with salt, if required.Serve Makai Wali Bhindi with phulka, steamed rice and dal for a complete meal.
