1. Cut bhindis into medium sized pieces.
2. Saute them well in oil till the stickiness goes off and is slightly soft.
3. Temper jeera in a wide pan with oil.
4. Immediately add the onions and fry till it is transparent.
5. Add ginger garlic paste and fry till raw smell goes.
6. Add the tomatoes and tomato puree, with a little salt and mix well till it becomes soft and mushy.
7. Fry till the raw smell completely leaves.
8. Now add turmeric, red chilli, coriander powders and mix well.
9. After the masalas are well blended with tomatoes, add cashew nut paste and fry for a min till oil separates.
10. Add the capsicum and fry in medium flame for a minute.
11. Now add the sauteed bhindi, adjust spice levels and salt at this stage.
12. Sprinkle water for bhindis to get cooked well.
13. Keep covered for 2 mins and switch off!
14. Serve hot with rotis/pulao!
15. Ajust water according to the consistency of the gravy you need.

Recipe courtesy: www.sharmispassions.com