Wash okra really well and place it in sieve to dry or clean it with a cloth. Remove stalk from both the ends. Make a cut in the center or cur in round ½ inch or ¾ inch chunks.
Heat some oil in a pan. When oil is hot, add asafoetida and cumin seeds. After sautéing cumin seeds, add turmeric powder, green chilly, coriander powder and curd into it and mix well. After sautéing masala for while, add Bhindi, salt, red chilly powder and fennel powder. Mix well.
Cover the sabzi and cook for 3 to 4 minutes on low flame, check later. Stir the sabzi at regular intervals so that spices mix well. It takes 8 to 10 minutes for cooking the okra.
Sabzi is ready, add green coriander and mix well. Turn off the flame and take out sabzi in a plate and garnish with some green coriander.
Serve this tantalizing okra sabzi prepared with curd with chappati, parantha, poori or rice and relish eating.