Add oil to a pan and heat it up over medium heat.

Once the oil is hot, add the cumin seeds, followed by the ginger paste and garlic paste. Sauté for about 1 minute until fragrant.

Add the chopped onions to the pan and cook for 4 to 5 minutes on medium heat, stirring occasionally, until they soften and turn golden.

Add the turmeric powder, salt, chilli powder, cumin powder, and the bullet chilli. Cook for 3 to 4 minutes, stirring frequently to ensure the spices are well combined.

Add the chopped tomatoes to the pan and cook for 4 to 5 minutes until they soften and begin to break down into a thick mixture.

Add the chopped okra (bhindi) to the mixture, stir well, then cover the pan with a lid and cook on low heat for 15 to 20 minutes, stirring occasionally to prevent sticking.

Once the okra is fully cooked and tender, the dish is ready to serve.