Step 1

Take washed and dried okra, trim both ends (head and tail), and discard. Cut the okra into 1-inch pieces. While chopping the okra, the knife will get sticky. Wipe the knife clean using a paper napkin or kitchen towel.

Step 2

Chop all the okra. It is important to keep cleaning the knife as it gets sticky. It will help to avoid more stickiness.

Step 3

Heat 2 tablespoons of oil in a pan on medium heat. Once hot add okra and salt.

Step 4

Mix well and let it cook until bhindi is tender. Do stir in between for even cooking. Okra will shrink and gets darker as it cooks. Remove it to a plate and keep it aside.

Step 5

While it is cooking, chop onion and tomato roughly along with ginger, garlic, and green chili. Make a smooth paste using a grinder or blender.

Step 6

Heat the remaining oil in the same pan. Once hot add whole spices (cloves, cinnamon, green cardamoms). Saute for 40-60 seconds or until you get a nice aroma of the spices.

Step 7

Add cumin seeds and let them sizzle.

Step 8

Add prepared puree and sprinkle a little salt. Be careful while adding salt, because we already added salt in bhindi.

Step 9

Cook with stirring occasionally till all the moisture evaporates. It becomes a thick paste.

Step 10

Add turmeric powder, red chili powder, and coriander powder. Mix well. Cook for a minute. Oil will starts to ooze out from sides.

Step 11

Add water. Stir well and let it simmer for 3-4 minutes.

Step 12

Now lower the heat to lowest. Add yogurt and stir it immediately, so the yogurt does not curdle. Now turn the heat back to medium and bring it to a simmer.

Step 13

Add crushed kasoori methi and garam masala. Mix well.

Step 14

Add cooked okra. Simmer for only 2 minutes. Turn off the stove. Don’t cook for a long time after adding bhindi. Otherwise, it will get mushy.