Clean & chop the okra into 1 or 2 inch pieces.
Heat 2 tbsp oil
Sauté’ chopped onions until translucent
Add the ginger-garlic paste and sauté for about a minute
Add the chopped tomatoes and sauté till the tomatoes are soft and mushy.
If the tomato mixture becomes too dry add about ¼ or ½ cup water and continue to cook.
Stir in all the dry spices one at a time
Stir well and saute for a minute.
Add the okra and cook on high heat for 2-3 minutes stirring often
Serve the bhindi masala warm garnished with parsley