Wash and dry okra on a towel. Chop off the end and cut the okra in small pieces.
Dry roast okra in a pan on medium heat with constant stirring so the sticky threads burn for 5-7 minutes. We need the okra to be slightly soft and half cooked. Set aside. Watch video.
Make Gravy
Simultaneously, heat oil in a seperate pan and fry garlic, fenugreek and cumin until lightly golden. Add the remaining ingredients in spices list. Give it all a stir and fry for few second.
Now, add chopped onion and fry until the onions are translucent and soft.
Then add the tomatoes, tamarind pulp and sugar. Cover and cook until gravy is thick and oil separates on the sides of the pan.
Next, add the roasted okra to the onion-tomato gravy and mix well. And cook for 5-7 minutes covering the lid until Okra is throughly cooked. Add the slitted green chilies.
Yummy Okra (bhindi ) is ready.
Video
Notes
Okra: Select okra carefully. Fresh, small organic okra makes the best bhindi masala. Make sure the okra is absolutely dry before cutting.
Onion: Most people prefer loads of onion in bhindi masala but you can use less if you like.
Tomato: You can substitute tomato with tomato puree. I do that all the time.
Ginger, garlic, and green chili: Use chopped garlic that easily turns golden in the tempering. If you use freshly minced ginger and chilies, the taste would be enhanced.
Tamarind: This ingredient adds some tartness to the bhindi masala. I sometimes substitute it with imli chutney or other tamarind-based sauce like BBQ sauce. Just skip the sugar if using any sauce or chutney.
Sugar: Very little sugar addition helps enhance the taste of veggies.
Oil or fats: Use any neutral cooking oil. In Pakistan, freshly pressed mustard oil is used to cook vegetables that's what I used in the video.