Rinse the bhindi then wipe them dry with a kitchen towel, slice off the crown and base tip of each bhindi and cut them vertically
Heat oil in a thick bottomed shallow frying pan, add cumin seeds, let it splutter,
Add the green chilies and cut bhindi/lady finger.
Add turmeric powder, red chilli powder, coriander powder, salt and sauté
Cover the pan with a lid half way to retain the green colour of bhindi and cook on a low flame
Do check after 4 to 5 minutes a couple of times.
Once the bhindi is done, add garam masala, kasuri methi and amchur powder and stir very well carefully.
Garnish with coriander leaves
serve bhindi masala fry hot or warm with chapatis and dal.
