Cut the bhindi into 1-inch pieces. Heat 2 tbsp oil in a kadhai or wok add the bhindi and stir fry them for 5-6 minutes or until changed the color. Transfer them to a plate.

Now add the remaining oil add asafoetida and cumin seeds saute for 30 seconds add chopped onion and slit green chilies. Saute till the onion turns golden brown then add ginger garlic paste and saute for 30 seconds.

Now add tomato puree followed by all spices. cook for 2 minutes when oil ooz out add the fried bhindi.mix well.

Add a little water cover and cook on a simmer for 6-7 minutes. It has cooked. Turn off the flame. Serve with roti or paratha.