Heat mustard oil till it reaches smoking point. Switch off the flame and let it cool a bit.
Once it’s warm, switch on the flame. Add bhindi cut into 1 – 1.5 inches pieces. Sauté till done. Transfer to a bowl.
In the same pan heat oil again the same way. Add cumin seeds and let it splutter.
Along with it add green chilli and ginger-garlic paste. Cook for half a minute.
Next, add onions and cook on a medium flame till it turns golden brown.
To flavor it add turmeric powder, red chilli powder and salt. Mix well.
Splash a dash of water to prevent spices from burning. Mix well.
Next, add tomatoes and mix well.
Cover and cook on a medium flame for 2 mins.
Uncover and mix well. Cook for another 3-4 minutes or till tomatoes are done.
To give a restaurant style texture and flavor add curd and garam masala. Mix well. Also add some water and mix well.
Finally, add cooked bhindi and mix well. Cook on a low flame for 4-5 mins.
Garnish with coriander leaves.
Serve hot with roti or paratha.