Slice the washed and dried bhendi to medium slices. Set aside on a dry plate.
Heat the kadhai and oil.
Lower the flame and splutter mustard, add hing, turmeric and add the bhindi.
Stir gently and spread the vegetable such that it is almost in one layer. Stir occasionally. Stirring too often will give you again a sticky vegetable. Keep the flame low.
When the ladyfinger looks almost done add salt and red chilli powder, dhaniya jeera powder and stir to mix all the ingredients.
Generally, I add a little amchur powder too As Adding something sour kills the stickiness. You can add lemon juice towards the end of the cooking too.
Mix and let the vegetable cook completely.
Add the chopped coriander leaves and mix well.
Serve with roti, phulka rice and dal.
Notes
Stir fry onions till translucent then add finely chopped tomatoes and cook them down to a fine mushy paste before you add your bhendi. The sour tomato will help in reducing the slime. Add lesser/no amchoor if using tomatoes.
You can also add ginger garlic paste to the onion and tomato mixture to get a delicious bhindi masala.
Add potatoes slices/cubed to the tempering. Half cook the potatoes before adding the bhindi.
There are times when I add garlic chutney in the half-cooked bhindi. The taste is wonderful.
The bhindi you can stir-fry till crisp then add to curds as raita. In place of stir-frying, you can also air fry them.
One variation I make is adding salt, chilli powder, anchor, dhaniya jeera powder and a little rice flour and besan or chickpea flour. Toss the entire lot to mix well. In a kadhai heat oil add a spoonful of bhindi and fry them till crisp. Drain and repeat with the rest of the bhindi. (Will post the recipe soon.)
Then there is one bhindi gojju that the girls love made with coconut. That is a gravy kind of dish that goes well with rice.
Then you can stuff the bhindi, make bhindi masala with paneer, tofu or potatoes.