Bindi...Okra: Recipe number one

1 kilo bindi (okra), wash before and pat dry, remove the stem ends and cutting into 1 inch pieces
2-3 medium onion, finely sliced
3-4 medium tomatoes, cubed
1 tbsp garlic paste
1 tbsp ginger paste
6-8 kali black pepper corns
3-4 cloves
1 black cardamom
1 2" cinnamon stick
1 heaped tbsp red chili powder (optional)
1 tbps salt, less or more to taste
1 tbsp coriander powder
1 tbsp turmeric, if it is very strong you can use less
1/4 cup oil

Add to the pot your oil, onion, and all the whole masale (black peppercorns, cloves, cinamon stick, and black cardomom).

When the onions have turned golden brown, add the garlic and ginger pastes. Fry for 20-30 seconds.

Add the tomatoes, red chili powder, coriander powder, turmeric and salt to the pot. Continue frying, stirring occasionally until the oil rises to the top and most of the water has cooked off.

Add the okra and carefully stir to coat them with the sauce.

Add a quarter (you may need to add a bit more) cup water.

Stir very carefully, so the bindi don't become mushy/slimy.

Cover and turn to a very low heat, try not to stir too much to prevent them from turning to mush. Cook until tender.

Serve with maybe achar on the side.

From: Pakistani Cooking: Home Style Cooking From My Family [archive.org]