Heat oil in a karahi. Add panch phoron. Which is a mixture of whole spices i.e kalonji, sarson, sauf, methi and jeera. Add pinch of hing in it.

After few second add chopped garlic. Cook for 1-2 minutes. Add sliced onion and cook for 2 minutes.

Now add bhindi in it. Cook it for 1-2 minutes. Add chopped tomatoes and ginger. After 2 minutes add turmeric powder, red chilli powder and salt. Cover with a lid and cook on medium flame.

When the bhindis are soft add garam masala powder cook for 2 minutes and switch the flame off.

For aloo posta or potato popy seed dish

Heat oil in a karahi add panch phoron. After few second add diced potato. Cook for 2-3 minutes. Add green peas and salt in it.

Cook for 2 minutes. Add popy seed paste and green chillies. Cook for another 2-3 minutes on medium flame. Then switch the flame off.

For urad dal

In a karahi dry roast the dal for 2 minutes. When it is little golden in colour then rinse it with water.

In a pressure cooker boil the dal for 2-3 minutes.

Now in a karahi heat mustard oil. Add whole fennel seed and whole red chilli and hing.

After few second add dal in it. Add salt and turmeric powder. Cook for few second. Then add ginger and fennel seed paste in it. After it comes to a boil switch the flame off. Serve it with boiled rice and mango pickle.