In a bowl first add chopped ladyfinger then sprinkle red chilli powder, gram flour and salt and coat them well if required sprinkle little water so that they coat well.
Next take a pan add oil add coated bhindi and cook for 7-8 mins on low flame but cook only 80% not fully. After it's done keep them aside
Next take another pan add oil,cumin seeds,green chillies, ginger garlic paste,onion and cook till it becomes transculent and after that add all spices on low flame
Now add tomato puree add little water and close the lid for 2-3 mins. Let it cook on low flame
Now when masala got cooked nicely and leaves oil add fresh cream on low flame and mix well cover the lid and cook for 2-3 mins.
Now open the lid mix the masala nicely and lastly add shallow fried bhindis, coriander leaves and water to set the consistency of gravy. Add salt if you skipped at the time of spices. Cover the lid and cook on a slow flame for 5 min.
Serve hot by garnishing with chapati.
