First, clean and remove caps and tails of the bhindis/okras.
Heat oil in a wok or a karahi. Deep fry the bhindis for about 3 minutes on high heat.
Remove from oil. Mix in 1 tsp of chat masala.
For the achari masala, heat 2 tbsp of mustard oil in a pan. Add in the achari masala. Let it crackle.
Add in the chopped onions and saute for a few minutes.
When it changes color, add in the chopped tomato and mix well.
Add in the ginger-garlic paste. Saute and add in green chilies, coriander powder, cumin powder, red chillies powder, amchoor powder, turmeric powder, and salt to taste.
Add in a bit of water so that the masalas mix well. Saute until the oil leaves the sides. Do not brown the masala.
Mix in the bhindis. If the masala is too dry, you can add a bit of water.
To finish, heat 1 tbsp mustard oil in a tadka (tempering) pan. Add in achari masala and allow it to crackle. Pour it over the bhindi masala and mix well.
Achari bhindi masala is ready to serve.