aka ladyfingers, okra
This vegetable does not HAVE to be slimy. If it is prepared Indian-style, it is lovely and chewy. Heat oil in a wok. Add turmeric, ginger and whole dried chilies and cook until the chilies are dark brown. Add chopped okra and stirfry til almost all of the liquid has evaporated. Add garam masala and cook for another three minutes or so.
Serve bindi in a thali with dahl, rice, another vegetable such as aloo methi, poppadam and lime or mango pickle. (scroll up for more photos)