Bhindi Masala Gravy

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1. 1Step 1: Wash and pat dry okra with a kitchen napkin (It should be completely dry). Cut off the crown and tip, and cut the okra into 1 to 2-inch pieces depending on how you like them. Be sure to check for worms inside the pods, discard the pods if you find any.
2. 2Step 2: Heat 1 tablespoon of oil in a skillet over medium heat. Shallow fry the okra, stirring occasionally, until they shrink, develop color around the edges, and are about 80% cooked.
3. 3Step 3: Add salt and mix well. Transfer the bhindi to another bowl and set it aside.
4. 4Step 4: Heat the remaining 3 tablespoons of oil in a heavy-bottomed pan/kadai over medium heat.
5. 5Step 5: Once the oil has heated, add cumin seeds, and allow it to splutter.
6. 6Step 6: Next, add finely chopped onions and sauté until golden brown.
7. 7Step 7: Add ginger-garlic paste and finely chopped green chilies, and sauté until the ginger-garlic is fragrant.
8. 8Step 8: Add turmeric powder, coriander powder, Kashmiri red chilli powder, and roasted cumin powder. Sauté over medium heat for another minute.
9. 9Step 9: Add a splash of water if needed to prevent the spices from burning.
10. 10Step 10: Add tomato puree and mix well. Cover the pan and cook on medium heat for 1-2 minutes.
11. 11Step 11: Remove the lid and sauté until it the oil separates.
12. 12Step 12: Switch off the heat and add whisked dahi/yogurt. Mix it well.
13. 13Step 13: Switch on the heat, cover, and cook on low heat for 1-2 minutes.
14. 14Step 14: When you remove the lid you will notice specks of oil on top of the masala.
15. 15Step 15: Continue cooking, until oil separates from the sides.
16. 16Step 16: Add about 1/4 to 1/2 cup water (adjust as per desired consistency), mix it well, and let the gravy come to a boil.
17. 17Step 17: Season the gravy with salt and mix well. Add salt accordingly as salt is also added to the bhindi.
18. 18Step 18: Add the fried okra, and mix well, simmer on low heat, covered, for 2-3 minutes or longer depending on your desired doneness.
19. 19Step 19: Give everything a gentle mix and add garam masala, crushed kasuri methi, and finely chopped coriander leaves. Mix well and cook on medium-low heat for a few more seconds.
20. 20Step 20: Check for seasonings, and adjust salt if required. If it is too tangy, add a pinch of sugar. If you prefer a more tangy flavor, squeeze lime juice. Serve hot!