Bhindi (Charred, Spiced Okra)



  1. In a large, shallow pan over medium heat, warm the oil.
  2. Once the oil begins to shimmer, add the ajwain seeds and cook 1 minute.
  3. Swirl in the turmeric and asafetida (if using), then add the chile.
  4. Increase the heat to high and add okra, coriander, and fennel seeds.
  5. Stir.
  6. Reduce the heat to medium, spread the okra in an even layer in the pan, and cook for for 10 minutes, flipping halfway.
  7. Add the salt and cook for 5 minutes.
  8. Reduce the heat to low, add the amchur, and mix.
  9. Taste and adjust the salt if needed before serving.