Crispy Bhindi (lady finger)

This crispy bhindi dates back to ancient times when hubby's forefathers migrated from Iraq and called Indus valley their home. since then it's cooked with love and affection generation after generation. Isn't it interesting that although hubby and I almost grew up in same region, we have so much difference in our cuisine, this is the beauty of regional languages and cultures. My mom used to dream that one day all these languages and cultures would merge together and embrace the beauty of diversity. little did she know that next generations would be exploring new moons and skies and would soon be too foreign for their own homeland. but no matter where we live this recipe has been my third culture kids' favorite.

Ingredients Bhindi Green chilli Salt Black pepper Coriander powder Method: Cut bhindi in 4 strips. In a wok add oil (for deep frying) add chillies let it turn brown. Add bhindi and keep frying until it turns golden. Sprinkle salt, pepper and coriander. Serve hot.

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