Rinse bhindi/okra in the water and spread on a kitchen towel to absorb all the moisture. Using a tissue or cloth wipe the excess moisture.

When they are completely dry, cut off both the ends of the bhindi and discard them. Then chop the bhindi in 1 or 2 inch pieces.

Heat a pan with 2-3tbsp oil, add bhindi and saute on low-medium flame until they turn into light brown colour. Transfer them into a bowl and keep them aside.

In the same pan, heat the remaining oil and add cumin seeds, allow it to crackle and then add sliced onion and saute it.

Now add ginger garlic paste and fry until the raw smell goes out.

Then add the dry spices and chopped tomatoes and mix well. Next, add little water to prevent the masala to burn and cook on low flame for 5-7 minutes.

Turn the heat to low, and slowly add the yogurt and mix well. Cook for 2-3 minutes.

Now add the sauteed okra and mix well. Add ½ cup -1 cup of water, salt to taste. Cover and cook for 5 minutes on medium flame until oil oozes on the top.

once the gravy reaches the desired consistency, add dried fenugreek leaves and mix well.

Finally, add chopped coriander leaves and switch off the flame.