Heat 2 teaspoons oil in a non-stick pan and sauté the bhindi in oil until they are done. Remove and drain on absorbent paper. Heat the remaining oil in the same pan, add the cumin seeds, mustard seeds and urad dal. When they crackle, add the red chillies and fry again for a while. Add the onions and sauté until they are golden brown. You may sprinkle a little water to avoid them from burning.

Add the tomatoes, chilli powder, turmeric powder and the ground paste and simmer for a while. Meanwhile, add 1¼ cups of water to the curds, and whisk well. Add this to the subzi and bring to a boil. Add the sautéed bhindi and salt and simmer for 5 more minutes. Serve hot.