Wash, pat dry and cut the bhindi into 1 inch pieces.

In a wok, add oil and bhindi. Fry bhindi on medium flame for 10-15 minutes (without covering with lid) until the slime/sticky substance from the bhindi is gone. Bhindi would be 60-70% cooked by now.

Add onions and green chilies. Mix.

Add salt, red chili powder, turmeric powder, cumin powder and coriander powder.

Mix, cover and cook on lowest flame for 10-15 minutes or until the bhindi is fully cooked.

Lastly add imli paste and mix. Turn the flame off.

Add garam masala, mix.

Serve with chapati and Raita.