Soak bhindis in a bowl of water with a pinch of salt for about 5-10 minutes. This will help clean all the dirt from the bhindis. Remove bhindis from water and wipe them well with a clean kitchen towel. Make sure bhindis are completely dry before you cut them.
Trim the ends and cut the bhindis. We have slit them diagonally. You may cut the bhindis into 2 parts or make small pieces, choice is yours.
Heat 1 tabelspoon oil in a non-stick pan. Add the bhindis and saute till they are completely cooked. Keep stirring occasionally. Bhindi will change its colour and will become soft. Transfer to a plate and keep aside.
Add the remaining 2 tablespoon oil to the same pan. Then add dry red chilly and cumin seeds. Once it splutters, add green chilli and onions and sprinkle some salt over it. Saute for 2-3 minutes and then add ginger and garlic, mix well and let it cook till the onions turn translucent and their raw smell goes away.
Now add tomatoes and cook till the tomatoes turn soft.
Add all the spice powders – jeera powder, dhaniya powder, turmeric powder, red chili powder, garam masala powder, salt and mix well. Cook till oil starts separating from the onion-tomato-spice mixture.
Now add curd to the gravy and mix well.
Add the sauted bhindi to the gravy. Mix well and let it cook for about 1-2 minutes.
Remove from flame and transfer to a serving bowl.
Serve this spicy Masala Bhindi hot with phulka rotis/parathas.
Notes
• If you prefer more gravy, you may add more curd and little water to the gravy. Add water at the same time where we have mentioned to add curd.• If you prefer to make a dry sabzi, you may omit adding tomatoes and simply add onions and capsicum to the sabzi.