* Add 1/2 tablespoon of oil, spread the oil all through the pan and sauté the okra
* Add curd and salt and cook till they become slightly crispy.
* Add remaining oil to another pan. When the oil is hot add fennel seed, poppy seed, clove and bay leaves. Add onions, garlic and little salt; sauté till onions are translucent
* Add peanut, all the masala powder and remaining salt, pinch of sugar and cook 4-5 mins
* Add the sautéed okra and cook for 3-5 minutes. Add Coconuts t give a quick sauté and switch off
If you need Bhindi masala as a gravy, add the required amount of water. To get crispy okra, wipe the okra dry before cooking. If you do not have time to wipe it dry,