• 300 gms lady finger
  • 2 onions thinly sliced into rings
  • 2 green chillies finely chopped
  • 1 tbsp. coriander leaves finely chopped
  • 1” ginger grated
  • 2-3 flakes garlic, peeled, crushed
  • 1/2 lemon juice extracted
  • 1 pinch asafetida
  • 2-3 pinches turmeric
  • salt to taste
  • 2 tbsp. oil


  • Slit lady finger half lengthwise. If too long cut into 3” long pieces.
  • Heat 1 tbsp. oil in a nonstick pan. Add ladyfinger, stir fry till it is crisp.
  • If overdone it will turn blackish, is underdone it will be sticky.
  • Remove from pan, keep aside till required.
  • Heat remaining oil in same pan, stir fry onions till golden brown.
  • Keep aside in pan till required. Just before serving, heat onions in pan.
  • Add all other seasoning, stir fry for a few seconds. Add ladyfinger, salt, stir and pour into serving dish.
  • Garnish with chopped coriander. Serve hot and crisp with loli, rice or parathas

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