Best Bhindi

We found the best recipe ever (only good recipe ;-)) for bhindi in Mangoes and Curry Leaves. So, copying from there (with some rewriting) without any further ado :
Wash and cut 1/2 pound (2 cups) of bhindi into 1/4 inch slices, discarding the stems.
Cut 1/2 cup of finely minced onion, 1tbsp. ginger & 1tbsp garlic minced or mashed.
Heat a wok. When hot, add 3 tbsp sesame oil or vegetable oil. Add 1/2 tsp rai, and cover briefly while they pop. Add 1 tsp jeera, 1/2 tsp dhania powder, 1/2 tsp haldi and stir into the oil. Add the onion, ginger, garlic and cook, stirring frequently until the onion has softened (~5 mins). Add the bhindi, 1/2 tsp garam masala, 1/2 tsp salt and stir-fry for 6-8 mins, until the bhindi is nearly tender. Add 1 minced chili and stir-fry for 2 more mins.