Assemble all ingredients together to avoid last minute rush.

Wash and pat dry okras with a kitchen towel or leave it under fan for 10 minutes or at kitchen counter for half an hour.

Now, slice each okra into half lengthwise and again each slice into 2 or 3 parts depending on the length.

Wash and finely chop ginger and coriander leaves.

Wash and cut onion into two parts and separate each petal in a Bowl. Cut green chilli into thin slices.

Make smooth puree out of the tomato. You can use store bought tomato puree as well.

Whisk yogurt a little, so that it becomes smooth.

Heat oil in a Pan or Kadai over medium heat. Now, add chopped bhindi into it. Stir well.

Cook okra for 10-12 minutes over medium to low heat or until cooked completely, stir occasionally. Remove the cooked okra from the Kadai in a Bowl.

In the same Kadai, heat 1 tbsp oil and add cumin seeds, fennel seeds, mustard seeds, fenugreek seeds, and nigella seeds. Let the seeds crackle and then add asafoetida in it. Stir well. Some like to use mustard oil for this tempering, but since my husband does not like mustard oil so I avoid using it. You can choose if you like! Just make it hot enough before adding spices.

Now, add the chopped onions, curry leaves and sliced green chili and mix well. Saute onions well until they turn light brown. Then add chopped ginger and saute for a minute or two.

Add tomato puree, give a nice stir and cook for another 1 minute.

Keep the flame on low, add the whisked yogurt. Stir continuously while adding yogurt.

Increase the flame to medium and add salt, turmeric powder, coriander powder and red chilli powder. At this point, you can add ¼ tsp dry mango powder if desired.

Add water and stir well. Now, add in cooked okra and mix everything very well. Let it simmer for 2 minutes.

Switch off the flame. Before serving, garnish with chopped coriander leaves.

Serve hot Achari Bhindi with choice of your flatbread!