Wash & Prepare the okra/ bhendi as seen in the pic....cut both the ends,from the stalk part cut it vertically/ lengthwise (twice) but don't cut fully but keep the length intact. Peel and chop/ slice the onion, tomato and Chillies.

In a kadai heat the mustard oil and once it starts smoking add in the Whole dry Chilli (you can break into 2-3 pieces too) and the Paanch Phoron, then add the onion, saute and add the bhendi, no need to brown the onion. Add salt as per taste and mix and saute for 2-3 minutes, then add the tomato and chilli & mix and saute for 2-3 minutes. Add in the ginger powder and turmeric powder too. Cover and cook on low to medium flame for 10-15 mins or till the bhendi gets soft and cooked.

Stir in between do that it doesn't burn and stick at the bottom. Once the bhendi is cooked, add the roasted Cummin and coriander seeds powder and Aamchur powder and mix well. Your Bhendi ko Tarkari / Bhendi Bhajiya is ready to be served. Bon Appetit!!!