Rinse 250 grams bhindi (okra) well in water using a colander or strainer. Spread them on a tray or plate and let them dry.
Chop the bhini into two-inch pieces.
In a large pan, heat 2 tablespoons oil and add the chopped okra
Mix the bhindi and oil very well, then sautè over medium heat.
Sautè until blistered and cooked. It should be nice and softened. Remove the okra from the pan.
In the same pan, heat 1 tablespoon oil. Add 1 medium sized chopped onion (⅓ cup chopped onions).
Mix and sautè the onions over medium heat.
Add 1 tsp of ginger-garlic paste, then stir and cook until aroma goes away.
Then, add 1 cup of chopped tomatoes.
Mix well & begin to sauté tomatoes on a low to medium-low heat. Sauté the tomatoes until they become soft and mushy.
Add ½ tsp kashmiri red chilli powder or ¼ tsp cayenne pepper, ½ tsp turmeric powder and ½ tsp garam masala powder.
Next, add ½ teaspoon fennel powder (ground fennel – optional), 1 teaspoon coriander powder and ½ teaspoon dry mango powder (amchur powder).
Mix and sauté for a couple seconds.
Add the sautèed bhindi.
Season with salt.
Mix very well. Add ½ tsp kasuri methi (dry fenugreek leaves) which has been crushed. If you do not have dried fenugreek leaves, then skip them.
Cook and stir for two minutes. Next, add chopped coriander leaves or mint.
Serve the bhindi masala warm.