Ingredients
¼ cup (62 ½ ml) oil (plus more for deep frying)
1 ½ cups (300 g) fresh okra/lady fingers
1 (110 g) medium onion, sliced
4 cloves garlic, minced
2 (250 g) medium tomatoes. chopped roughly
2 whole green chillis
⅓ teaspoon nigella seed (kalonji)
½ teaspoon turmeric
salt to taste
½ teaspoon red chilli powder or to taste
1 teaspoon cumin seeds
chopped coriander, to garnish

Instructions
Wash and dry the okra. Cut the okra into small discs, discarding the head and the skinny tail, as shown in the picture below.
Bhindi - Pakistani Okra/Lady Fingers - Fatima Cooks
Heat oil in a pan for frying. You can choose to deep fry them or shallow fry them. Once the oil is hot, tip in all the okra discs and fry for about 6-8 minutes, until they begin to crisp up. You'll know the oil is hot enough when you drop one okra disc and it floats to the top .
Bhindi - Pakistani Okra/Lady Fingers - Fatima Cooks

In a separate pan, add the oil and once hot, add the sliced onion and garlic. Sauté this on high heat for a few minutes, until translucent and pink. We don't want to brown the onion,
Bhindi - Pakistani Okra/Lady Fingers - Fatima Cooks
Add the tomatoes, green chillies and all the spices. Sauté this on high heat for a few minutes.
Bhindi - Pakistani Okra/Lady Fingers - Fatima Cooks
Add the fried okra, mix in and turn the heat to low. Allow the okra to simmer on low for 10 minutes.
Garnish with chopped coriander to finish.

Notes
I always prefer red onions when I cook Bhindi in this style. This is because the colour of red onions stand out far more than their white counterpart. You are free to use any onion you wish.