In a wide pan / wok / griddle add 1 teaspoon of oil. Then add the chopped okra. Sauté them on a low to medium flame for few minutes.
Now , drizzle 1 teaspoon of oil above okra and continue to fry on medium flame till okra becomes tender and almost cooked to 70% .You can see the small brown spots appearing on okra , at this point turn off the flame and set aside.
Take another pan / wok, Heat 1 tablespoon of oil and add cumin seeds, allow it splutter.
Now add chopped green chillies ,1 teaspoon of grated ginger and sauté for a minute.
To this, add the sliced onions and sauté till onions turns light golden brown in colour. This is the most important step, as browned onions impart lot of taste and flavour in this recipe.
Add turmeric powder and asafoetida. Mix well everything and fry for a minute.
Now add 70% cooked Okra and give a quick stir fry.
Add red chilli powder, coriander powder, jeera powder, dry mango powder and garam masala.
Mix well everything cook on low flame for 7-8 minutes.
When okra is completely cooked, turn off the stove. Don’t overcook okra, as it may turn slimy. Also don’t cover the pan with any kind of lid, as steam gets into okra and makes it sticky and mushy.
Finally, add salt and mix well everything. Adding salt while cooking okra and onions will a release more water and makes Bhendi do Pyaza mushy, hence Salt is only added after turning off the flame.
Garnish with chopped coriander leaves and Serve bhindi do pyaza with chapatis ,rotis or phulkas. It can also be served as a side dish along with Dal chawal, Dal kichadi or Sambar rice.