Firstly rinse the bhindi and pat dry all with a kitchen towel or under the fan. It should be dried completely to prevent from sticking.Remove the head and the tail from each bhindi

Give a slit lengthwise to each with a sharp knife. (The slits in bhindi hold the masala to make them flavoursome)

Slice thinly one onion and chop the other one into petals. Chop finely one of the tomatoes and the other one with the skin only.Peel the garlic cloves and chop them into slices

Keep a kadahi or a pan with the oil on the flame. When oil is heated, add bhindi (okra) and cook at low flame for 5-6 minutes.urn the bhindi at intervals as its colour should not change but cooked to half done(at low flame its green colour retains)
When bhindi is cooked, transfer to another bowl

Now, add thickly chopped onions. Cook them for a while to keep their crunch. When done, remove them from the pan and keep them aside. (crunchy onions taste yummy in the bhindi ki sabzi)

In the same pan, add garlic slices. Bhunow/roast for a second and add cumin seeds/jeera and hing (add a little more oil if needed).When jeera splatters, add onion slices. Cook onions until they get a light golden colour.Next, add all the powdered spices and roast them for a second

Next, add finely chopped tomato pieces and cook the masala nicely. Add little water to the masala to prevent it from burning.Next, add the cooked bhindi and cook at a low flame. (You can cover the pan for a while)

Finally, the garlic and onion flavoured bhindi ki sabzi is ready to serve with roti or paratha.