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 burns for 5-7 minutes. We needs the okra to be slightly soft and half cooked. Set aside.
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 chooped onion and fry until onion 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 in the onion tomato gravy and mix well. And cook for 5-7 minutes without covering the lid. Add the slitted green chillies.
Yummy Okra (bhindi ) is ready.