wash the Bhindi, slit and cut into two.
Dry roast the fenugreek seeds, coriander seeds and fennel, coarsely grind into mixer grinder, keep aside.
Heat the oil in a pan, add cumin and heeng, cook it 2 minute add green chili.
Now add turmeric powder, coriander powder and red chili powder stir, add Bhindi and mix well with spices.
Add salt, cover and cook for 5 to 8 minute.
Add lemon juice, dry mango powder and grinned spices, mix and switch off the gas.
Serve hot with paratha or chapati.