Heat 1 ½ tablespoons of oil in a pan.

Then, add the bhindi and sauté it on medium heat for about 5 to 7 minutes, until it’s lightly browned and no longer sticky. 

Once it’s ready, transfer them to a plate and set aside.

In the same pan, pour in 1 ½ tablespoons of oil. 

Once it’s hot, add cumin seeds and let them sizzle. 

Then, throw in sliced onions and green chillies; cook them until they’re beautifully golden. 

After that, stir in some ginger-garlic paste and sauté for 2 minutes. 

Add your chopped tomatoes and a little salt, then sauté them until they’re soft and mushy. 

Mix in the turmeric, coriander, red chilli powder, garam masala, and coriander powder. 

Sauté until the mixture starts to leave the sides of the pan.

Add the sautéed bhindi to the pan and give it a gentle toss.

Cover and let it cook on low heat until the bhindi softens a bit. 

Next, sprinkle in a dash of amchur powder and stir it gently.

Finally, garnish with some coriander leaves to brighten the dish.