Bhindi masala (okra masala)

Cut tomatoes, capsicum and sweet peppers lengthwise. Keep aside.
Snip off stems of Okra. Cut bhindi (Okra) into half lengthwise.
Cook it in microwave for 4 minutes. Sprinkle a little salt and corn flour over them.
Heat the oil in frying pan and shallow fry bhindi (okra). Keep fried bhindi (okra) aside.
Heat oil in another fry pan. Add cumin seeds wait until seeds crack.
Add pinch of Asafetida, then add green chili and ginger paste, fry for one minute.
Add sweet peppers, capsicum, and tomatoes and fry for few minutes.
Add salt, turmeric powder, red chili powder, coriander powder, garam masala powder, Amchoor powder and mix well, cover the pan and cook for a few minutes until tomatoes become soft. Stir if needed to avoid the mixture from sticking to the pan.
Add fried bhindi (okra) and mix gently. Keep on heat for two minutes and then remove the pan.
Serve hot with chapatti or roti.