1lbfresh or frozen bhindi (which I often use these days)
1tsp crushed garlic
1 level tspsugar
1tsppowdered cumin (jeera)
Juice of alime or lemon
1 finely chopped onion
1 finely chopped green chilli
1tin chopped tomatoes
Salt to taste
1tsp powdered, dried coriander (dhania)
Heat the oil to medium-hot in a wok and stir-fry the frozen bhindi with lemon or lime juice. (If using fresh bhindi, wipe with wet kitchen paper – don’t wash as it makes them soggy.) Then cut into rings or sticks.
Stir often for about ten minutes. This frying gets rid of the slimy stuff that oozes out of bhindi.
Then add the onions and garlic, and fry for four more minutes.
Add the tomatoes and all the spices, salt and sugar, and cook until the sauce thickens. It should not be runny.
Beat the eggs and add them, stirring until they are softly scrambled.