Prep the Bhindi: Wash the okra thoroughly under running water. It is extremely important to wipe each piece completely dry with a clean cotton cloth before chopping. This is the first step to a perfect, quick non-sticky bhindi recipe.

Heat the Pan: Place a kadhai (wok) or pan on medium heat and pour in the oil. Once the oil is hot, add the cumin seeds and let them splutter.

Sauté the Aromatics: Toss the finely chopped garlic cloves into the hot oil. Sauté until the garlic turns lightly golden brown; this adds a wonderful flavour to the Bhindi Chi Bhaji.

Add Chillies and Curry Leaves: Add the fresh curry leaves and chopped green chillies to the pan. Fry them for about 1 minute until fragrant.

Cook the Okra: Add the chopped bhindi to the pan. Mix everything well so the oil, garlic, and chillies coat the okra pieces evenly.

Season with Salt: Add salt to taste right away and mix again. Initially, the bhindi will release moisture and look a bit sticky—this is completely normal.

Stir and Cook: Keep your stove on a medium flame. Stir the bhindi gently every few minutes. Over the course of about 5 minutes, you will notice the stickiness disappearing, leaving the pieces dry and separated.

Check for Doneness: Do not cover the pan with a lid, as trapped steam creates moisture and slime. (If the bhindi pieces are unusually thick, you can cover it for just 1 minute right at the end).

Garnish and Serve: Once the okra is tender and perfectly non-sticky, turn off the heat. Garnish with fresh coriander leaves and serve!