Wash bhindi under running water well. Drain them and wipe off with a clean kitchen cloth or tissues.
Chop off both the ends and discard them. Chop them to 3/4 inch pieces.

Heat 1 ½ tbsp oil in a pan. Saute bhindi on a medium flame for about 5 to 7 mins stirring often until they are partially cooked. At the end of this step bhindi should not be sticky.

Transfer them to a plate and set aside.

Add 2 tbsps oil more to the pan. Add cumin, add onions and green chilli. Saute them until they turn golden.
Add the ginger garlic paste and saute for 2 to 3 mins till the raw smell of the garlic goes away.

Add tomatoes and salt. Saute until the tomatoes turn soft and mushy.
Add red chilli powder, turmeric and garam masala. saute until the mixture leaves the pan.

Cover and cook on a low to medium heat until bhindi turns slightly tender and the aroma comes out.

Serve bhindi masala with roti / Tandoori Roti and Boondi raita