Wash and clean all the bhindis.
Then remove the top and the bottom of all of them, cut into 2-3 inch pieces. Keep aside.
Now heat oil in a deep pan.
When oil is hot enough, then add okra gently and fry for 4-5 minutes over medium flame.
Soon bhindis look slightly brownish in color.
Lower the heat and take out the bhindis to a plate.
Into the same pan with the remaining oil, add first cumin seeds and allow to splutter.
Add finely chopped onion and saute till light brown in color over low-medium heat.
Then add ginger-garlic paste and saute for few seconds.
Now add the finely chopped tomatoes and cook for few minutes or until the tomatoes are fully cooked, mushy.
Then add all the spice powders, salt and mix well.
Add 1 tbsp water and cook the masala.
When the paste starts oozing out oil, add the fried okras aka bhindis and gently mix.
Pour 1/2 - 1/3 cup water (depending upon the consistency of the curry desired) along with sugar and onion cubes.
Give a gentle stir and allow to cook by covering the pan for 3-4 minutes.
Then add the tomato cubes, fresh cream and mix again gently.
Cook for 1-2 minute more without covering the pan.
Finally add butter and turn off heat.
Sprinkle kasoori methi and serve the bhindi do pyaza hot with paratha or roti !