Heat 1 tbsp. oil in a pan and stir fry the okra till light brown. Drain and keep aside.

Heat remaining oil in the same pan and temper with cumin seeds, asafoetida, cinnamon, cardamoms, cloves, and bay leaf. Sauté for a few seconds.

Add the onion and stir fry till light brown. Then add the ginger-garlic paste and cook till the raw smell disappears.

Add the coriander-cumin powder, red chili powder, turmeric powder, and garam masala powder. Give it a stir and then add the yogurt, Kasuri methi, salt, and green chilies. Keep stirring continuously on a medium flame for 2 minutes.

Now add the fried okra and simmer, covered till the gravy thickens to the desired consistency. Switch off the flame and transfer to a serving bowl.

Garnish with coriander leaves and relish with steamed rice, jeera rice, pulao, paratha, poori, or chapatti.