Bhindi Fry

Wash the Okra thoroughly and pat them completely dry with a kitchen towel. Trim the top and tail ends, then slice each Okra into 1-inch pieces.

Heat the Ghee in a large heavy-bottomed pan or kadai over medium heat.

Once the Ghee is hot, add the Cumin seeds and allow them to splutter. Immediately add the Asafoetida.