Preparation

Cup of Yum
1. Rinse the bhindi (okra pods) in water. Then wipe dry them with a kitchen towel or just allow to dry them naturally in a plate.
2. Slice off the crown and base tip of each bhindi. Then vertically slice them keeping a width of 0.25 to 0.5 cm in thickness.
3. Also slice 1 medium onion. Chop 1 medium to large tomato and slit 2 green chilies. Crush the ginger and garlic in a mortar-pestle.

Making bhindi fry

1. Heat 3 tablespoons oil in a thick bottomed shallow frying pan or sauté pan. Add the sliced onions.
2. Sauté them till they start turning light golden.
3. Now add the ginger-garlic paste and the green chilies.
4. Sauté until the raw aroma of ginger-garlic fades away.
5. Now add the chopped tomatoes. Stir and mix well.
6. Add turmeric powder, red chili powder, coriander powder, cumin powder and dry mango powder.
7. Mix the ground spices with the rest of the onion-tomato masala base. Sauté this mixture till the tomatoes become pulpy and you see oil releasing from the sides.
8. Now add the chopped bhindi/okra. Season with salt. Stir and mix very well.
9. Cover the pan with a tight fitting lid and cook on a low heat.
10. Do check after 4 to 5 minutes a couple of times. Cook the bhindi fry on a low flame till the bhindi is done. 
11. You will have to check after every 4 to 5 minutes so that the bhindi does not get too browned or burnt. Do stir every time when you check the bhindi. 
12. If the bhindi is becoming too browned or getting burnt, then sprinkle 1 to 1.5 tablespoons water all over. Stir, cover and continue to cook bhindi sabzi.
13. Once the bhindi fry is tender and softened, add the garam masala powder and kasuri methi (dry fenugreek leaves), crushed. Stir and mix well.
14. Lastly add the chopped coriander leaves. Mix again.
15. Serve Bhindi Fry hot or warm with chapati or as a side dish with dal-rice.