Bhindi/Vendakkai - 30 to 40, make sure they are tender
Onion - 1 big, cut into 1 inch slices
Tomato - 1, chopped
Chilli powder - 1 to 2 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Turmeric - 1/4 tsp
Salt - to taste
Cumin seeds - 1/4 tsp
Oil - 1 tbsp + a few sprays of oil
1) Wash Bhindi and let them dry completely. Cut bhindi and lay them out as a single layer on a microwaveable plate. Microwave them for 5 to 7 mins. This will ensure that they do not get sticky and retain their green colour. Do this in batches.
2) Heat oil in a wide, shallow pan and toast some cumin seeds, then add the onions and fry till translucent and slightly browned.
3) Now add in the tomatoes, salt, turmeric powder, chilli, coriander and cumin powder and cook till the tomatoes turn a bit mushy.
4) Now the previously microwaved Bhindi goes in and gets tossed around in a medium heat till well cooked.
5) I sometimes shift the entire thing into a microwaveable bowl and complete this in the microwave instead of on the stove-top. That works well too but definitely yields in a drier version.
We had this with Dhal Fry and Chapathis.