Learnt this one too from my Mum-in-Law.
And yep, once you read the recipe don't pop your eyes with surprise at the typical 'secret' gujju ingredient.
Trust me, it adds a whole different flavour to these sabjis.
This is my husbands favourite sabji with freshly baked rotlis and ghee.
Do give it a try this way.
10 - 15 Minutes
25 - 30 Minutes
1 cup, chopped
2 tbsp, fresh, minced
1 tbsp, powdered (secret gujju ingredient)
Wash and dry the Bhindi, cut both the edges and give a slit lengthwise.
Heat oil in a non stick pan, add hing and turmeric powder, allow it to cook for a few seconds.
Add the cut Bhindi to the pan, stir well, add some salt, and allow to cook without lid for 10 - 15 minutes on medium flame.
Once the Bhindi is almost cooked, add the dry masala powders, chopped coriander leaves, minced coconut and sugar.
Stir well and allow to cook for another 3 - 4 minutes.
Goes best with ghee - roti, or dal - rice.