firstly, take 10 bhindi and chop them into pieces. make sure to slit in the centre so that masala can be absorbed.

add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp garam masala.

mix well coating all the spices to bhindi.

in a large kadai heat 2 tbsp oil, add 1 tsp kasuri methi, 1 tsp cumin and saute until the spices turn aromatic.

now add 1 onion, 8 clove garlic and 1 tsp ginger paste.

saute well making sure the onions turn golden brown.

further add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and ½ tsp cumin powder.

saute on low flame until the spices turn aromatic.

add 1½ cup tomato puree and saute well.

saute until the oil separates from the puree.

now add ¼ cup curd and cook until the oil separates.

add 1 cup water and 1 tsp salt. mix well adjusting the consistency of the curry.

in another pan heat 2 tsp oil and fry the bhindi.

fry until the bhindi changes colour and is almost cooked.

transfer the fried bhindi to the curry, add ½ onion and 1 tomato.

mix well, cover and simmer for 10 minutes or until the flavours are absorbed well.

add ¼ tsp garam masala and 2 tbsp coriander. mix well.

finally, enjoy bhindi masala recipe with roti.