Bhindi Matar (Okra-White Peas) Stir Fry

Heat oil in a pan and temper with panch phoron. After it stops spluttering, add the asafoetida, followed by the bhindi. Fry for 2 minutes on a high flame.

Now add the onion, ginger, garlic, chilies, salt, coriander roots, turmeric powder, cumin & coriander powder. Mix everything well.

Cover and cook on a low flame by stirring at intervals. When done, add the boiled matar and toss well.

Switch off the flame and keep it covered for 5 minutes. Garnish with chilies and fresh grated coconut. Serve as a side dish with either rice or chapattis.