Add the remaining oil in the wide pan. Heat it over medium heat.
When the oil is hot, add fenugreek seeds first. Then add mustard seeds and cumin seeds.
Add the curry leaves and dried red chillis.Mix well.
Add chopped onion. Stir fry till they become soft.
Lower the heat. Add chickpea flour/ besan. Stir fry till it becomes light pink in colour.
Add garlic paste, and stir fry for a minute. Add ginger and green chilli pastes and stir fry for 30 seconds or so.
Add kasuri methi, salt and turmeric powder. Mix well.
Add yogurt and keep stirring constantly till the curry begins to thicken.
Add coriander powder and garam masala. Mix well.
Add the stir fried okra/bhindi. Mix well.
Allow the curry to cook over low heat till the okra/bhindi gets cooked. It should not be too soft and mushy. Should have a bite to it but must not be raw.
Garnish with chopped coriander and serve hot with roti, paratha, phulka, naan or rice.