Clean the bhindi, and trim the head and tail. Slice it into medium size pieces.

Heat oil in pan, add bhindi and salt. Lower the flame, keep stirring at regular interval and cook till the bhindi become soft.

Remove it to a plate and keep it aside.

Take 2.5 cups of sour buttermilk in a mixing bowl. Add besan, salt, turmeric powder and jaggery. Mix well.

Heat oil in a pan, add mustard seeds, cumin seeds, fenugreek seeds, cinnamon, cloves, dry red chilli and hing. Sauté for a minute.

Then add curry leaves, green chilli paste and ginger paste. Mix well.

Add kadhi mixture to a pan, and stir continuously till the mixture comes to a boil.

Cover and let it simmer for 5-7 minutes on low flame.

Then add the cooked bhindi and simmer for 3-4 minutes.

Finally, add coriander leaves and serve bhinda ni kadhi with steamed rice and papad.