Wash the bhindi (okra) and dry them completely, by either letting it sit till all the water has evaporated or by wiping them thoroughly with a kitchen towel. The bhindis will become sticky if not dried properly.
500 gm Bhindi (Okra)
When the bhindis have dried, remove the stalk and stem of each bhindi and dice it into small round pieces.
Heat oil in a pan and add jeera (cumin seeds) in it. Fry till the cumin seeds are roasted and begin to crackle.
1 Teaspoon Cumin Seeds (Jeera)
Add minced garlic, grated ginger and finely chopped green chillies.
3-4 Cloves Garlic, 1 Inch Piece of Ginger, 2-3 Green Chillies
Then add finely chopped onion and fry it till it turns translucent or golden brown.
1 Small Onion
Add diced tomatoes and saute them till the tomatoes are completely cooked.
1 Large Tomato
Add dhaniya (coriander powder), red chilli powder, haldi (turmeric powder), 1/2 teaspoon Amchur (Dry Mango Powder) and 1 teaspoon salt.
1 Teaspoon Coriander Powder (Dhaniya Powder), 3/4 Teaspoon Red Chilli Powder, 1/2 Teaspoon Turmeric Powder (Haldi), 1/2 Teaspoon Amchur (Dry Mango Powder), 1 Teaspoon Salt
Then add the diced okras to the mixture.
Mix everything together to evenly coat the bhindis with the masala.
Cover the pan with a lid and let the bhindis cook in the steam for 8-10 minutes. Keep stirring the mixture at regular intervals till they are soft.
Bhindi Masala is ready. Garnish with coriander leaves and serve it hot on the side of roti or paratha.