firstly, in a large kadai heat 2 tbsp oil and fry 15 bhindi.

fry on medium flame until the bhindi changes colour and not sticky.

keep aside the fried bhindi.

in the same kadai, heat 2 tbsp oil, 1 tsp cumin, 1 tsp kasuri methi, 1 bay leaf and 2 pod cardamom.

saute on low flame until the spices turn aromatic.

now add 1 onion, 1 tsp ginger garlic paste and saute until the onions turn golden brown.

further, add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala.

saute on low flame until the spices turn aromatic.

add 1½ cup curd and cook on low flame.

continue to cook until the mixture starts to separate the oil.

further, add the fried bhindi and ¾ tsp salt.

mix well-adjusting consistency as required.

cover and simmer for 5 minutes or until flavours are absorbed well.

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

finally, enjoy dahi bhindi with roti or rice.