Wash the bhindi and pat dry.

Cut off the tops and discard.

Chop them into 1/4 to 1/2 inch pieces.

Heat oil in a pan over medium flame.

Add the bhindi and onions. Add the tomatoes if using.

Saute for 3 to 4 minutes.

Add the red chilli powder, salt and turmeric powder.

Cover the pan with a lid and cook until the bhindis are tender.

Stir frequently to prevent it from sticking to the bottom of the pan.

Remove and transfer to a serving dish.

Serve hot as a side dish to rice dishes or roti.