Rinse and completely dry okra with paper towels. Cut dried okra into rounds, discarding the top.
Heat a pan on medium heat. Add oil to it, and let it heat. If using mustard oil, heat the oil till it smokes.
Add cumin seeds, green chili pepper, garlic and sauté for 30 seconds. Add the sliced onion and saute for 2-3 minutes. You want the onions to soften, not brown.
Add chopped bhindi, turmeric, and salt. Mix well. Cover with a lid and cook for 3-4 minutes. Remove the lid.
Add the onion squares. Add the coriander powder, cumin powder, red chili powder. Stir gently and lower the heat and cook for 5-7 more minutes until the bhindi is cooked through.
Add the amchur powder. Gently stir and cook for another 2 minutes.
Turn off heat, and garnish with freshly chopped cilantro leaves. Bhindi do pyaza is ready!