Slice the onions and boil them in salted water.
Drain out water, blend them to a fine paste.
Heat oil and deep fry the Bhindi to a nice crisp golden, remove with a slotted spoon and place them on a kitchen towel.
Using a heavy bottom pan add oil, ginger garlic paste. Let cook till brown.
Add onion paste, let the paste roast till pink.
Now make the yogurt paste by mixing yogurt, yellow chilli powder, coriander powder, cuminseed powder and turmeric and the rest of condiments.
Whisk the yogurt and add to the onion paste.Add salt.
Mix well and once the mixture is totally dry and starts leaving sides add a cup of water.
Let simmer.Add Bhindi just before serving.