Heat two tbsp of mustard oil in a kadhai and add bhindi pieces.
Cover and cook till they turn soft.
In a mixer, blend curd with turmeric, coriander and chilli powder.
Take out the cooked bhindi in a plate. Again take mustard oil in the same kadhai and heat it. Add the mustard, methi, ginger, garlic, green chillies and curry leaves. Saute till garlic turns brown in colour.
Add grounded curd & stirring continuously on low flame. Add salt and bring it to boil.
Add cooked bhimdi pieces, cover and cook for two more minutes.
Switch off the flame and garnish with coriander leaves. Serve hot with chapati or steamed rice
