Bhindo Do Pyaza

I heard it from a television channel that the gravy do pyaza has onions 2 times , one in tomato-onion gravy that we make and the other onion pieces added to the curry. I like bhindi with phulkas. Reminds me of the college canteen where I used to eat bhindi ki sabzi with roti and onion salad. Here is the recipe

INGREDIENTS :-
Bhindi :- chopped into 1 inch pieces( 2cups)
Onions :- 4 large
Ripen tomatoes :- 4 large choppes to pieces
Ginger :- finely chopped
Garlic :- finely choppes
Cumin seeds :- 1 spoon
Cumin Powder:- 1 spoon
Coriander Powder:- 1 spoon
Coriander leaves:- chopped (for decoration)
Garam masala :- 1 spoon
Mirchi powder:- 1 1/2 spoons (Adjust)
Salt:- acc to taste
Oil :- 1 1/2 tablespoons
Curd:- 1 tablespoon
METHOD:-

1. Fry bhindi separately in a table spoon oil . Stir fry would do. Take them into container.
2. In the remaining oil add chopped ginger,garlic half of onions .
3. Cook them until onions turn golden brown.
4. Add tomatoes and cook until thee juices come out.
5. Take everything into grinder and make it a paste. Alternatively you can use a blender too.
6. Instead if you are using a microwave. Take chopped ginger,garlic, tomatoes and onions into microwave add dash of oil and microwave it for 6:30 min at 80% power.Make a paste after that.
7. Now take remaining oil , add jeera and remaining onions and fry till onions are golden brown.
8. Add sir-fried bhindi pieces and tomato-onion paste, cumin powder, mirch powder,salt, jeera powder, garam masala .
9. Close it with lid and allow to cook till bhindi absorbs all the juices.
10. Now simmer it for 10 minutes removing lid till all extra water evaporates and thick gravy with bhindi is left.
11. Add curd and have it with roti/rice/phulka/nan .