Bhindi Jhaal

Methods

• Halve each ladyfinger lengthwise and cut each half into 2 pieces.
• Drain and grind mustard seeds with very little water into a smooth paste.
• Heat oil in a non-stick pan, add green chillies and saute for 1 minute.
• Add ladyfingers and mix well. Cook till they are almost done.
• Add salt and 2 tsps mustard paste and toss gently till all the ladyfingers are well coated with the masala. Continue to cook till completely done.
• Transfer into a serving bowl and serve hot.