Directions

Rinse the okra thoroughly in the water and pat them dry using a clean kitchen cloth. Cut and discard the top and a bottom portion of the okras and chop them into 2-inch pieces.
Heat a tbsp of oil in a saucepan and add the chopped okra and saute until the okra gets cooked. The cooked okra should be soft but still slightly crunchy. Remove the cooked okra from oil using a spatula and keep aside until needed.
In the same pan, heat the remaining 2 tbsp of oil, add chopped onion and cook until the onion becomes soft.
Add turmeric powder, ginger garlic paste and saute until the ginger garlic paste loses its raw smell.
Add chopped tomatoes and cook until the tomatoes become soft and mushy.
Add coriander powder, red chili powder, salt, garam masala and cook until the spices lose its raw smell. Sprinkle little amount of water and keep stirring the masala to avoid getting burned.
Add cooked bhindi and mix gently. Cook for another 2–3 minutes over a medium heat, keep stirring in between. Bhindi masala fry is ready to be served.