In pot, add oil, bhindi (okra) with squeeze whole lemon and fry for 4-5 minutes or until bhindi (okra) not slimy and set aside.

Heat oil add the onion, ginger & garlic paste, fry on high flame till gets translucent.

Add tomatoes, red chilli powder, coriander powder, cumin powder, salt, turmeric, water mix and cook on high flame till the tomatoes are soft and masala is ready.

Now add the mince and cook on high flame till the water from the mince dries and oil comes on the surface.

Then add water 1/2 cup mix and wait for a boil on high flame, then cover and cook on low to medium flame till the water dries.

Now add bhindi (Okra), green chilli, fresh coriander leaves, garam masala mix well cover and simmer on low flame for 7 to 8 minutes.

Serve hot with roti.

#Note:

#Use_High_Heat:

The longer okra cooks, the slimier it gets. Methods like grilling, sauteing, and frying that use high heat for a short amount of time work well. Make sure your cast iron skillet, grill, or fryer is hot before you start cooking okra. Getting a good sear on the outside will not only make the outside taste great, but it will also reduce the slime inside. The result will be perfectly crisp okra.

#Add_a_Souring_Agent:

This is the best way to ensure that you have non-slimy Okra at the end of the cooking process. Within 5-10 minutes of adding Okra to the pan, add a souring agent of choice or based on the recipe you choose. This can be lemon juice, vinegar, amchoor (raw mango powder) or even tamarind. The souring agent immediately cuts the sliminess, and ensures sure the greens are tender and crisp.