Heat 2 tablespoons of oil in a pan on medium heat.

Once hot add okra and little salt. Mix and cook uncovered till they are soft and tender. They get darker color and shrinks in size, meaning okra are cooked.

Remove it to a plate and keep it aside.

Heat remaining 1 tablespoon of oil in the same pan on medium heat.

Once hot add cumin seeds and fennel seeds and let them sizzle.

Then add onion, ginger paste, garlic paste and green chili. Cook till onions get light brown in color.

Then add chopped tomatoes and cook till they are soft and mushy.

Now add remaining salt, turmeric powder, red chili powder and coriander powder. Mix and cook for a minute.

Then add water and stir to make gravy. Let it simmer for 3-4 minutes.

Then add whisked yogurt and stir immediately to avoid curdling.

Now mix in kasuri methi and garam masala. Again let it simmer for 2-3 minutes.

Lastly add cooked bhindi and stir. Cook till everything gets heated through for about 2 minutes.

Then turn off the stove and it is ready to serve.