No hassle Bhindi

The best thing about Bhindi is that it is easy to CUT. Lay several of these side by side, hold them down with one hand and go chop chop chop with a knife.
They look a bit like lizards though...

This is the easiest recipe I can think of
Bhindi
Jeera(cumin) seeds & a bay leaf
Coriander powder
Amchur(mango powder)
Salt turmeric
Green chillies or chilli powder (optional)
Besan (optional)

keep the cut bhindis in the fridge for a couple of days. Somehow older vegetables are easier to cook, don't know why.

Heat oil and drop the cumin seeds into it. Once the seeds crackle, add the bhindi. Stir it well so that the cumin seeds get mixed with the bhindi pieces. Drop some coriander powder, salt and turmeric into this immediately, stir well again so that the bhindi is well coated with spices. Now put the lid on and simmer for ten minutes (or more depending on the quantity you are cooking)
After these ten minutes, come back to the stove, take the lid off, if the bhindi is 3/4 cooked add the aamchur stir and cover it up again..water can be added if necessary. After max 10 more mins of this process, the bhindi should be totally cooked. At this stage, add a miniscule amount of besan, stir it, let it be absorbed and take it off the stove. This dish however seems to taste better if it is kept for some time after cooking.
Don't have pics-due to reasons in last post. Anyway cooked bhindi is nothing great to look at-as mentioned, they look like lizards. Well cooked bhindi should be an unpleasant dark green in colour. To taste, it should be soft and squishy-this is not a deep fried dish.