Cooking Mode: Bhindi Masala

Step 1 of 4

Heat vegetable oil in a skillet, temper cumin seeds, and sauté chopped onions with ginger paste until translucent.

Step 2 of 4

Add chopped tomatoes, turmeric powder, red chili powder, and salt; cook until soft.

Step 3 of 4

Add chopped target vegetables and sauté uncovered on medium heat for 12 minutes until cooked and non-sticky.

Step 4 of 4

Sprinkle amchur powder over top, toss well, and serve warm with phulkas.