Heat about an inch and a half of oil in a small pot and fry the bhindi in batches until it is a dark forest-y green, drain well on paper towels to remove excess oil.
Add a splash of oil into a medium saucepan or wok and put the pan on medium heat
Once the oil is hot enough add the sliced onion and saute till translucent
Stir in the ginger and garlic pastes, sauteeing for about a minute
In go the spices and cook them for about 30 seconds
Add the tomatoes and cook till they make a "masala" or paste and the oil rises above the masala.
Gently mix in your bhindi and add 4-5 diced green chillies.
Cook on low for ten minutes, adjust seasoning and serve w hot chapati.
If you want to skip the flash frying simply add the bhindi in after the masala is cooked and cook on medium heat stirring gently, but frequently until it is cooked through. You may need to add a splash more of oil, but don't add water!