firstly, in a kadai heat 2 tbsp oil and roast in 15 chopped bhindi.

saute on medium flame cooking all the sides.

once the bhindi changes colour and cooks completely, keep asdie.

in the same kadai heat 2 tsp oil and add 1 tsp cumin, 2 pods cardamom and 1 inch cinnamon.

saute till spices turn aromatic.

further add 1 green chilli and 1 tsp ginger garlic paste. saute well.

additionally add 2 cubed onion and saute for 2-3 minutes or till onions turn translucent.

now add ¼ tsp turmeric, ½ tsp chilli powder, 1 tsp aamchur and ½ tsp salt.

saute on low flame till spices turn aromatic.

furthermore keeping the flame on low, add 2 tbsp curd.

mix well till the curd combines well with masala and starts to release oil.

add in roasted bhindi and give a good mix.

cover and simmer for 5 minutes or till bhindi absorbs masala.

further add ¼ tsp garam masala and mix well.

finally, serve bhindi do pyaza garnished with coriander leaves along with roti.