Ingredients
1 lb bhendi, washed , cut into small rounds and 
smeared with salt
2-3 tablespoons of coconut , roasted 
2 tsp of sambhar powder
1 medium tomatoes
1/2 tsp methi, roasted
1 tsp jeera, roasted
1 medium onion, sliced and roasted
1 small ball of tamarind
2-3 garlic clovettes, crushed
1 tsp mustard seeds
1 small onion, chopped finely
1/2 tsp turmeric
1-2 tsp chilli powder
A pinch of hing
2-3 tsp cooking oil/ghee(clarified butter)


Method
Blend ingredients 2 to 8 to a smooth paste and set aside.
Heat the oil in a pan and add the mustard seeds and 
the crushed garlic.
When the garlic turns brown, add the chopped onion and 
fry till it turns translucent.
Now add the bhendi pieces.
Fry till the bhendi is almost done.
Add the spices(red chilli and turmeric) and fry for a minute.
Now add the ground masala, salt to taste and bring to a boil.
Cook covered on a low flame for about 10 minutes.
Stir in the hing and take it from the heat.
Can be eaten hot with rice.