Rinse the bhindi/okra in water. then wipe dry them with a kitchen towel or just allow to dry them naturally in a plate. (making sure they are completely dry eliminates the gelatinous texture of okra)
Slice off the crown and tip of each bhindi. then slice them vertically.
also slice 1 medium onion. chop 1 large tomato and slit 2 green chilies. crush the ginger and garlic in a mortar-pestle.
Heat 3 tbsp oil in a thick bottomed shallow frying pan. add the sliced onions.
saute them till they start turning light brown.
Add 1 tsp ginger-garlic paste and the green chilies.
Saute till the raw aroma of ginger-garlic goes away.
Add the chopped tomatoes. stir well.
Add ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp coriander powder, ½ tsp cumin and ½ tsp dry mango powder.
Mix the spices with the rest of the onion-tomato masala. saute this mixture till the tomatoes become pulpy and you see oil releasing from the sides.
Add the chopped bhindi/okra. season with salt. stir very well.
Cover the pan with a tight fitting lid and cook on a low flame or simmer.
check after 4 to 5 minutes a couple of times. cook the bhindi fry on a low flame till the bhindi is done. you will have to check after every 4 to 5 minutes so that the bhindi does not get too browned or burnt. Stir every time when you check it, if the okra is becoming too browned or getting burnt, then sprinkle 1 to 1.5 tbsp water all over. stir, cover and continue to cook.
once the bhindi is done, add ¼ tsp garam masala powder and ½ tsp kasuri methi/dry fenugreek leaves, crushed. stir very well.
lastly add 2 tbsp chopped coriander leaves, stir.
serve bhindi fry hot.