Wash and dry the bhindi or wipe with a wet cloth. Cut both the ends and cut into two inch long pieces. Slit the pieces horizontally without cutting them into two.
Heat the oil in a kadai and add the cumin seeds. When they change color, add the onions and saute until lightly golden. Add the green chilies and saute for half a minute.
Add the bhindi and sprinkle the red chili, coriander, and turmeric powders. Mix well. Cook covered over low heat stirring occasionally.
Add the salt and amchur. When the bhindi is almost cooked, increase the heat and cook for two minutes.