Firstly rinse the bhindi and pat dry with a kitchen towel. Remove the head and the tail from each bhindi and cut in 1 inch pieces.
Next, slice thinly one onion and chop the other one into petals
Roughly chop one tomato and the other one cut lengthwise in thin slices
Peel the garlic cloves and chop them
In a kadahi add 1 tbsp oil, when oil is heated, add onion which are cut in petals and bhindi and fry at medium flame for 5-6 minutes, cook the bhindi till half done, transfer it to a bowl
In the same kadhai add oil, then add garlic, saute it, then add whole cumin and onion slices. Cook onions until they get a light golden colour.
Next, add chilli flakes, turmeric powder, salt, coriander powder, kashmiri red chilli powder and mix properly
Then add roughly chopped tomato pieces and cook the masala properly. Add little water to the masala to prevent it from burning
Now add the bhindi and cook at a low flame. ( cover the pan for a while), add
Cooked onion petals and stir for few minutes at low flame
Lastly add tomato slices and cook for 2-3 minutes till done.
