Last week...The vegetabless seller has freshly plucked okras..N I got tempted... Effect: I ended buying more than required. I made half of it for my friday lunch.. Yestrday..it being a saturday...I decided..shall try to do something with the rest of the Okra.. I have always heard..dined chicken do pyaja or mutton do pyaja...I love the name...:) So, thus turned out my style...Okra do pyaja. U will Need: Okra/ Bhindi- 250-300gm, 2 large onions, 12-15 garlic cloves,1 green chilli, 1 tspn jeera, 1 tspn turmeric powder, 1 tspn red chilli powder, 1 tspn coriander powder, 1 tspn garam-masala, 2 pinches of chat masala,11/2 tbspn cooking oil, and salt. Wash bhindi. Keep aside. Let it dry completely. Peel onions and garlic cloves. Wash onions. Now chop onions lengthwise. Split each garlic cloves in two or four long pieces. cut n split chilli as shown in pic. Remove head n tail of okras. Cut okras into one each pieces. Heat the Kadai. Add Oil. Once heated, add jeera. Add Geen chilli n Garlic cloves. Add Onions. Keep the flame medium. Once onion changes colour n it seems to be soft; add chopped okras. Cook on medium flame for next 5 minutes. Add all the spices except chat masala, salt n garam masala. Change the flame to sim. Cook for another 5-8 minutes. Add salt and chat masala. Change the flame to medium. saute it for another minute. Add garam-masala. Put the flame on sim. Cover kadai with lid. switch off after a minute or two. U r ready to serve after 5 minutes. Best taste with chapatis/plain parathas. Tip of the Day: If u have access to freshly plucked okras; try plucking them in the morning if u r planning to cook for dinner and vice-versa. While chopping onions, let each piece be a little on thicker side.. U can easily substitite chat masala for amchoor. U may also garnish it with chopped corinder leaves. U may ditch jeera..I love the flavour ..hence i use it almost in everything.