Wash & chop the okras into 2 inches length & set aside...
Finely chop the rest all other ingredients aforementioned & keep it handy & readily available...In this recipe I’ve used white onions but that’s not mandated to be used for, normal red onions would also do good

Heat up a frying pan over the medium flame- Add in the oil & gently sauté the okras (without adding any salt to it), in the same & transfer it to a separate bowl & set aside

In the same frying pan- Add in some more oil & then the tempering spices: Cumins & Hing & let that get aromatic- Goes in the chopped onions, sauté until translucent- then goes in the Ginger-Garlic Paste, slit green chillies, salt- sauté until the raw smell goes off, then add in the chopped tomatoes & sauté again

Flame to be on the medium- Sauté everything, until the raw smell goes off & tomatoes become soft & mushy a bit...Now, one by one goes in the turmeric & red chilli powder, Kashmiri Red Chilli Powder, Cumin & Coriander Powders, Chat Masala

Keep on stirring continuously so as to avoid the Bhuna Masalas, burning at the bottom of the pan...add in some splashes of water, if required & it’d be required a bit- Cover it & cook for about 2 mins time until everything is nicely combined & well cooked

Before turning off the flame: Add in the Kasuri Methi- slightly crushing in between your palms & the Garam Masala (Homemade)- Give it all a really good mix until nicely combined and well incorporated- Cover it, turning off the flame & let it sit on the hot oven for about 5-6 mins time

Serve it piping hot with piping hot steamed rice or chapatis or phulkas or even jeera rice...&
Enjoy this quintessentially popular dish ‘Bhindi Masala’-

An ALLTIME Indian Meal Delicacy