Take 500 grams bhindi (lady’s finger), wash them and leave aside on a strainer for 30 to 45 minutes to dry nicely. Then, cut them in 1-inch size pieces as shown in the image. Keep them aside.

When the bhindi have dried up nicely, heat ¼ cup of cooking oil in a kadai on a high flame. Put the washed and cut bhindi pieces in it and stir for some time to cook. Then, add 1 tsp of lemon juice to it, mix it, and cook for another 4 to 5 minutes. Remove and keep it on a plate aside when done.

To make the bhindi masala, heat ¼ cup of cooking oil in a kadai on a high flame again. In the hot oil, add 2 pinches asafetida or Hing (optional) and 1 tsp of cumin seeds. When the cumin seeds stop crackling, add a piece of medium-sized, finely sliced onion to it. Stir and fry the onions until they turn slightly golden brown in color.

At this stage, add 1 tsp of ginger paste, 1 tsp of garlic paste, and ¼ cup of water to it. Mix and fry them until the raw smell of ginger and garlic is gone.

Now, turn the flame to low and add 1 tsp of salt, ½ tsp of chili powder, 1 tsp of coriander powder, 1 tsp of chili flakes, ¼ tsp of turmeric powder, and ½ tsp of garam masala powder. Mix, stir, and fry them until the oil separates.

At this point, add ½ cup of tomato paste (one medium-sized tomato), mix and cook it for a minute or so, until the oil surfaces.

Now, add 2 tbsp of curd to it. Mix again.

Then, add 3 tbsp of fresh or packaged cream to the masala and mix it nicely until the oil separates again.

Now, add ¼ cup water, mix it and let it come to a boil.

At this stage, add the fried bhindi to the masala gravy. Mix them nicely with the masala.

Cover and cook for about 5 to 7 minutes more on a low flame.

Remove the cover and your tasty and spicy bhindi masala is ready to serve. Transfer it to a serving bowl and enjoy with roti or paratha.