Heat oil in pan or wok. fry the onions till transparent.
now add the green chili and tomatoes.
saute them for a couple of minutes till the tomatoes become soft.
add all the dry spice powders one by one.
stir and then add bhindi (okra). mix well. add salt as required and mix.
place a lid with a rim on the pan or kadai. pour water on the lid.
cook the bhindi till done on low to medium flame.
keep on checking in between and stir occasionally, so that the bhindi sabzi does not stick to the bottom of