Wash the bhindi and make them dry with a clean cloth. Slit and cut into two.
Take a pan, add one tbsp oil and heat it. Once hot add bhindis, and let fry and cook until pierced with a fork.
In a grind jar, add chopped onion, tomato and green chilli. Find to a smooth purée.
Take a wok, add oil and heat it. Once hot crackle cumin seeds. Add ready onion tomato purée. Add ginger garlic paste. Mix well and cook until mixture starts to leave sides. Add all spices.
Mix well. Cook all the spices along with gravy. Once done add little water and let it come to boil. Add cooked bhindi to it. Let it simmer on low flame for 5 mins. Garnish with coriander leaves. Serve hot with chapatis and rice.
