Now in the same pan having the rest of the oil, add a pinch of asafoetida (hing) and ½ tsp ajwain after crushing it between your palms.
Now add ½ tsp of mustard seeds and finely chopped onion to the pan. Fry it on a medium flame for about 2-3 minutes.
Add the remaining masala mix, ¼ tsp of turmeric powder, ¼ tsp of red chilli powder, ½ tsp of amchur powder and salt as per taste. Mix it well.
In a blending jar, put 2 big sized tomatoes, 2 green chillies and ½ inch ginger. Blend it and make a fine paste of it.
Now add this paste to the pan. Mix it well.
Cook it for 7-8 minutes on low flame. Make sure that the gravy is properly cooked. And oil is released from the sides.
Add 1 tsp of garam masala powder and cook it for a while.
Add the fried bhindi to the pan and give it a gentle mix.
After that cover it with a lid and cook for 2-3 minutes.
Turn off the gas flame and serve it hot.