To begin with the Bhindi Masala Curry, wash the bhindi and dry them properly or you might face the problem of stickiness. Cut the ends of the Bhindi and and chop them into half.
Heat a non stick pan and drizzle some oil, Add the bhindi, then sprinkle some salt andsauté them for 20 minutes on medium flame.Once done you can take them out and keep it aside.
Meanwhile in the same frying pan, add a tablespoon oil. Add mustard seeds and cumin seeds, when it start splutter add chopped garlic and sauté them.
Now add sliced onion and add 1 teaspoon sugar and a pinch of salt. The caramelization takes place as the sugar is added and the salt helps the onions to cook fast.
Add the chopped tomatoes and sauté them for a minute until the tomatoes have softened.
Turn the heat to low and cook and add the cooked bhindi and stir well until the Bhindi’s are mixed well into the sauteed mixture.
Add all the spice powder – red chilli powder, turmeric, sambar powder, salt and stir well.Check the salt and spices and adjust to suit your taste.Once done, turn off the heat and serve.