In one cup oil, fry Bhindi for 5-8 mins on high flame until all the lust from the okra vanish and color starts to turn into light brown then drain them from oil and set aside.
Now add rest of the oil and fry onions till becomes light golden brown and crisp.
Add chopped tomatoes and all the spices to the onions and cook until tomatoes become soft and oil starts to separate from the gravy.
Then add fried Bhindi with ¼ cup of water and simmer for just 5 mins.
After that take them out in serving platter and garnish with fresh coriander leaves.