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Wash and Pat dry Okra(Bhindi) and chop OR if store bought pre-chopped, then skip this step.
Heat Oil in a Large pan over high heat, once the oil releases fumes, lower the gas to the lowest
Add turmeric, bayleaf, onion seed, fennel seed & mustard seed to the oil and sauté for 1-2 min.
Increase heat to medium & add chopped onions and sauté for 2-3 min till onions turn slightly
pink and leave a little water.
Add chopped okra, red chili and sauté lightly, reduce heat to low & cover with lid.
Open the lid after 2 min, sauté lightly, add salt, mango powder and cook for another 3-4 min. (Now the color of vegetable should be dark green & onions should be caramelized)
Turn of the heat and serve with rice or parantha.
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