Wash, pat dry Bhindi. Cut into thin slices as shown in the pic.
Fry in 2-3 tsp oil till sliminess goes and you can find few brown spots on bhindi. This may take 7-8 mins.
When it’s done .. keep aside.
To make bhindi masala. First, prepare the tempering. Splutter jeera.
Add chopped Onion, Ginger Garlic paste and saute till translucent.
Add chopped Tomatoes, salt and saute till mushy.
Add haldi, red chilli powder, jeera powder and dhania powder. Saute 1 min.
Take the pan off the heat. Add 1/4 curd and mix. Always remember to add curd only after taking the pan off from the flame .. else chances of curd curdling are more. Mix well and keep the pan back to flame. Stir .. till oil begins to separate.
Later, add garam masala, kasoori methi, salt, little sugar and aamchoor . Saute for a min.
Add 1/2 – 1 cup water .. based on your preference. Mix and bring to boil.
You can add some more water also to make little gravy type or keep as such.
Add roasted bhindi. Mix well and simmer for 4-5 mins. If you are feeling it’s too dry, you can add little more water. Basically, it will be semi-solid or gravy type.
Lastly, add coriander leaves and switch off.
Enjoy Bhindi Masala with Roti / Naan / Jeera rice etc .