225 g/8 oz. bhindi (okra)
2 tbsp. cooking oil
1 tsp. ground coriander
1/4 tsp. ground cumin
1/4 tsp. ground turmeric
Sm. tin of tomatoes
1/4 tsp. chili powder
1/2 tsp. salt or to taste
1 tbsp. chopped coriander leaves

Scrub each bhindi gently; wash them and slice off the tops. Heat the oil over medium heat in wide shallow pan. When hot, remove the pan from the heat and add the ground coriander, cumin, garam masala and turmeric. Then pan is removed from the heat so as not to burn the spices.

Place the pan back on the heat and add the tomatoes and the chili powder. Stir and cook for 2-3 minutes. Add the whole bhindis and the salt. Stir and cover the pan.

Lower heat to the minimum setting and cook for about 10 minutes. Stir once or twice during this time. When cooked, the bhindi should be tender but firm.

Put the bhindi onto a serving dish and sprinkle the coriander leaves on top.