1. Slit lady finger half lengthwise.
2. If too long cut into 3” long pieces.
3. Heat 1 tbsp. oil in a nonstick pan.
4. Add ladyfinger, stirfry till it is crisp.
5. If overdone it will turn blackish, is underdone it will be sticky.
6. Remove from pan, keep aside till required.
7. Heat remaining oil in same pan, stirfry onions till golden brown.
8. Keep aside in pan till required.
9. Just before serving, heat onions in pan.
10. Add all other seasoning, stirfry for a few seconds.
11. Add ladyfinger, salt, stir and pour into serving dish.
12. Garnish with chopped coriander.
13. Serve hot and crisp with loli, rice or parathas.

Making time: 20 minutes
Makes: 3 servings
Shelflife: Best fresh