Step 1

Wash bhindi in water and dry it using cloth or paper napkin. If possible, complete this process 2-3 hours prior to cooking. Remove head and tail and chop it into 1/3-inch thick round circles.

Step 2

Heat oil in a non-stick pan or heavy based kadai over medium flame. Add cumin seeds and when they begin to crackle, add chopped garlic. Sauté for 30 seconds.

Step 3

Add chopped bhindi and mix well.

Step 4

Cook on medium-low flame until bhindi turns dark green and shrinks. It will take approx. 6-8 minutes. Stir in between occasionally.

Step 5

Add chopped tomatoes, turmeric powder and salt; cook until tomatoes turn tender, approx. 2 minutes.

Step 6

Add red chilli powder, garam masala powder and coriander powder; mix well.

Step 7

Cook for a minute over low flame and turn off the flame.

Step 8

Transfer prepared bhindi bhaji to a serving bowl. Garnish with coriander leaves and serve with roti or paratha.