Take bhindi (okra) wash it thoroughly in running water, and dry it using a muslin cloth or paper towel. After drying, cut bhindi. Cut in whatever shape you like.

In a pan, add 1/2 tbsp cooking oil. Once hot, add the cut bhindi to it and a pinch of salt. Cook the bhindi on a medium flame for 10 mins until soft.

Once the bhindi is cooked, take it out from the pan and keep it in a bowl.

Now, roughly chop the green chilies, onions, and tomatoes.

In the same pan, add 1/2 tbsp cooking oil. Once hot, add cumin seeds and chopped green chilies. After 10 seconds, add chopped onions to the pan, a pinch of salt (according to taste), and cook until translucent. Once the onions are pink in color, add tomatoes to them and mix well. All the cooking happens on medium-high flame.

Add turmeric powder, coriander powder, garam masala, red chili powder (according to taste), and kitchen king masala to the mix and mix well. Cook for about 10 to 15 mins until the oil separates from the mix.

Once the oil separates, add the yogurt (dahi) to the mix and give it a nice stir. Cooking for 8-10 mins with lid on.

Add the cooked bhindi to the mix, and stir well. Let it cook for 5-7 mins with the lid on. Stir once in the middle.

Garnish it with some chopped fresh cilantro (dhania). Enjoy hot with roti or paratha!