Step 1

Rinse the bhindi (okra) well in water for a couple of times.

Step 2

Dry them on a large plate on their own or wipe with a kitchen towel. Make sure there is no moisture or water on the okra pods.

Step 3

Remove the base and stalk while chopping them. Chop into 1 or 1.5 inch pieces.

Step 4

Also chop onions and tomatoes. Keep aside.

Step 5

Make a paste of ginger and garlic in mortar-pestle and keep aside.

Step 6

Heat 2 tbsp oil in a kadai (wok) or pan.

Step 7

Add the chopped bhindi and sauté stirring often till they are completely cooked. You will have to keep an eye on them and stir in between many times.

Step 8

Taste the sautéed okra and if the crunchiness is not there and the bhindi have become soft, it means they are cooked. Keep the sautéed bhindi aside.

Step 9

All the oil will be used up. So add 1 tbsp oil to the same pan.

Step 10

Add chopped onions and saute stirring often till they become translucent.

Step 11

Add the ginger-garlic paste and saute for a few seconds or till the raw aroma of the ginger-garlic disappears.

Step 12

Add the chopped tomatoes and saute stirring often till the tomatoes become soft and mushy.

Step 13

If the tomato mixture becomes too dry and starts sticking to the pan, then add about ¼ cup water. Mix well and continue to cook.

Step 14

All the above cooking is done in a open pan and you don't need to cover the pan with the lid.

Step 15

Add all the dry ground spice powders one by one.

Step 16

Mix well and saute for a few seconds.

Step 17

Add the sautéed bhindi, crushed kasuri methi, salt and mix so that the onion-tomato masala coats the okra well.

Step 18

Cook for about 2 minutes. Stir in between.

Step 19

Then switch off the flame and add chopped coriander leaves. Mix again.

Step 20

Serve bhindi masala hot or warm garnished with a few coriander leaves and accompanied with chapati, roti or naan. It can also be packed for lunch box. It also makes for a nice side dish with any North Indian meal.