Bhindi or okra is difficult to handle as it releases a sticky latex while cooking. So it is important to wash,pat dry it completely in a kitchen towel and then chop it.Another thing is to fry it before adding it to the gravy.This helps to extract all the moisture from the bhindi.Cut off the stem and thin bottom part of bhindi.Then chop diagonally into 1.5 inch long pieces. Smear turmeric. Heat 1.5 tbsp oil in a pan.Sprinkle salt and shallow fry bhindi in medium-high flame till tender.

Fry bhindi for 7-8 minutes till they shrink and become light brown in colour.Remove in a plate and set aside.In the same pan add 1 tbsp more oil and heat it.Sprinkle cumin seeds, 1 dry red chilli and saute.When they splutter,remove the dry red chilli and sprinkle hing.Add chopped onion and saute till golden brown.Add 1 chopped tomato and saute.Blend curd with sesame seeds or cashewnuts. Add this to the frying onion.Also add ginger garlic paste and saute.

Add tomato puree,fresh cream or malai,all the dry spice powders,crushed kasoori methi, salt and sugar to taste and stir well.Saute over medium heat till all the spices are well combined and oil separates.Add 1/4 th cup water or as needed and mix it well.Let the gravy come to a boil.When the gravy is partially thick, add the fried okra /bhindi.Mix well and simmer for 2 minutes.

Sprinkle garam masala and chopped coriander and mix well. Garnish with slit green and red chillies.Serve hot as a side with rice and dal, jeera rice, with chapati,roti,or any Indian flatbread.