Wash okra/ bhindi and pat it dry. Cut into halves.
Take a wok and heat 3 tbsp oil. When oil is heated add bhindhi to it and fry till brown. Remove from the oil and keep aside.
Now in the left over oil add methi dana and heeng. Now quickly add masala paste and other spices to it. Saute it. Stir continuously.
Add tomatoes and stir it. Close the lid and cook on low flame till oil separates.
When oil has separated and masala is aromatic add 1 cup of water to the masala and add bhindi to it. Coat masala with the bhindi carefully. Cook for 5 mins on slow flame.
Ready to serve. Serve hot.
