2 tomatoes chopped
1 tsp. Kashmiri chilli powder
First wash the ladyfingers, cut into pieces (1/2” – 3/4 ”) then put into the vessel together with the chopped onion and tomato, salt, cover with lid and let it simmer ON LOW FLAME for 15 to 20 minutes to GET SOFT & it also SHRINKS in volume. Then put in the chilli powder and sauté (vaghaar) a bit. Also put one tsp of limbu juice (by squeezing out fresh limbu) and one tsp of sugar to give it the khatto mittho flavour.