It is bhindi in Urdu Bamiya in Arabic in West Africa it is known as okro and English it is called okra. Please feel free to tell me what okra is you your languages and dialects. All I know it is just plain yummy. It is also called lady finger too.
I put in my mortar and pestle to grind 1 pinch each of cumin and coriander seeds and black peppercorns then ground them in to a coarse powder and set it to the side.
I added 3 tbs of extra virgin olive oil to my pot followed by 1 small onion or shallot chopped. I used a red one and they can be any color. I caramelized the onion and added 1 pinch each of pink salt. turmeric, and red chili powder. I added one green chili in there too. I used a finger hot chili which are longer. Jalapenos and serranos can be used too. I stirred and added the masala I had ground in mortar and pestle and stirred again. I washed and pealed one small piece of ginger and added it to mortar and pestle for grinding along with 3 cloves of garlic that have been peeled then I ground them with my mortar and pestle and added it to the pot and fried it a little to take the rawness away from the garlic and ginger. I washed and chopped 1 roma tomato and added it to the pot and cooked it with the masala mixture forming a curry base. This is very vital for Indian and Pakistani curries while the African pepper sauce is blended and added to the pot. This curry base isn’t.
Also the pieces of okra are a lot bigger. I have used a bag of frozen okra for this but fresh is preferred. If using fresh wash them then cut the tips and bottom off and cut them in either 3 or 4 segments and add them to the pot fresh or frozen. At times I can’t find good okra that is fresh and I end up using the frozen. Cook on low heat and add 1 cooking spoon of water in case the okra starts sticking. Stir and place the lid and cook for between 20 to 25 minutes or until the okra is tender. There should be some curry left. It is not totally dry. P.S. For instant pot and the like method on sauté function add oil to inner lining, then the onion, garlic, ginger and green chili. Add contents of mortar and pestle, turmeric, pink salt, red chili powder, 1/4 cup of water for instant pot and the like only to keep the masala from burning. Add 1 tomato and cook until mushy. Add your okra fresh or frozen then add 2 cups of water and press cancel to turn off cooker place pressure cook lid and select pressure cook for 5 minutes. Tap quick release to let pressure escape.
Enjoy with naan or chapatti.
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