Bhindi Masala/ Spicy Okra

I have a new found love for bhindi, a vegetable I mostly ignored in the past and now quite like. Here's a simple way to make it as I learned recently from Lizy, my sister in law.

Wash the bhindi whole and wipe dry with a clean cloth. Chop.
Sprinkle with 1/2 teaspoon turmeric, 1 teaspoon red chilli powder or 1/2 teaspoon if you desire less spice, 1/2 teaspoon Amchur (dry mango powder). Set aside for 15-20 minutes.

Method
Heat 1 tablespoon of cooking oil. When hot add 1 teaspoon cumin seeds or mustard seeds and let them crackle. Add one slit green chilli. Add the bhindi and fry. Keep stirring frequently on a medium- high flame. The vegetable becomes sticky initially and you have to keep frying it evenly till it goes, and the bhindi cooks and lightly browns. I cook it till the stickiness leaves and the bhindi is only slightly browned but not too crisp, as I like the bright green colour to remain. We ate this today with red rice and tomato curry.