• To begin with making this Punjabi bhingi masala gravy, we need to get ready with the bhindi or okra.
• Since okra is very slimy, hence would be careful while working with it. There are certain rules which we would sharing here. 

Washing, cutting & cooking bhindi -

• Wash bhindi and spread on a newspaper for 30 minutes to 1 hour or till it is completely dry. Want quick results, then put it under fan. 
• Next, remove the stalks or crown from each with a knife. 
• Now, in this recipe we have used whole bhindi (Without the stalks), but you may want to cut it into half.  
• Heat oil in a pan and add in the bhindi. Cook UNCOVERED on medium flame for 5-7 minutes or till it gets a slight golden tint.  
• Remember, we are not cooking it completely and just want it to get a bit tender. This would ensure that it does not makes your gravy squishy & slimy. 
• Transfer this bhindi to a plate.
• Now when our bhindi is ready, we need to get ready with the gravy.
• For this, roughly chop onion and grind to make a fine puree with little amount of water. Also keep tomato ready with fine chopping.
• In a pan heat oil and add in the whole spices. Allow to crakle.
• Next add in the onion puree, ginger garlic paste and cook till it separates the oil.
• Add chopped tomatoes and cook till they get mushy.
• Now add in all the powdered spices and cook till you get a nice aroma. You might need to sprinkle some water in case you notice that spices are burning or sticking to the bottom of pan.
• Time to add water for gravy. Also mix in partially cooked bhindi.
• Season with salt and stir.
• Now cover the pan and simmer on low heat for 5-10 minutes or till bhindi is cooked to your perfection.
• It’s ready.....remove from heat.
• Punjabi bhidi masala gravy is ready. Serve with rotis, rice and for more serving options you might want to check our serving suggestions above.