Wash the bhindi and wipe them with a kitchen towel.
Cut them into 1 inch long pieces.
Heat oil in a pan.
Add bhindi and fry until they are slightly browned.
Drain on a plate.
Add onion and fry until onion until they are golden browned.
Add cumin seeds and hing and fry for a few seconds
Now add ginger garlic paste and green chilli and cook for 2-3 minutes.
Add ½ cup water and cook for a minute.
Add coriander powder, turmeric powder, red chilli powder, cumin powder and salt to taste and cook for a minute.
Whisk yogurt with all purpose flour and add it in the pan and cook for 2-3 minutes until oil starts to separate from the sides.
Add fried bhindi and 1 cup of water and cook for 3-4 minutes.
Add garam masala powder and mix well.
Garnish with fresh coriander and serve hot.
Always properly wash okra and pat dry it with a kitchen towel. Rest it for at least 30 minutes before using to prevent slime in bhindi.Always use nicely whisked yogurt for preparing the curry. Do not add the yogurt in its natural form as it might not give a smooth and silky texture to the gravy.Also add fried okra into the curry at the last or just a few minutes before finally serving it.