Grind green chilli and garlic together.

Wash bhindi and dry it completly. Cut it into small chunks.

Heat oil. Add jeera and curry leaves in it. Once curry leaves get fried add chilli garlic and saute it so it wont get stick to bottom.

Add termeric and salt and put chopped bhindi in it. Mix it and once bhindi is good mixed add kokum. Kokum will reduce stickyness of it and will add tangy flovour in it. Mix it and let it cook for 5 mins. Dont overcook it.

And serve it with hot chapati.