Panch phorhon (methi, sonf, radhuni, mustard seeds, black cumin together: very typical of Bengal)
Or black cumin – one fourth of a tea spoon (if panch phoron is not available)
Ginger powder – a pinch
Ladies finger 250gm – cut in cubes
Sugar - a pinch
How to make it:
Heat the oil until the smell goes and the colour changes.
Add pach forhan to the oil. Add ladies finger. Add salt.
Sauté. Add turmeric powder, ginger powder. Stir and cook for five minute. Add very little water. Cover. Cook on low heat until the vegetable is softened.