1. In a pan heat the oil and add in the cumin, garlic and ginger. Sauté for few seconds.
2. Add in the onion and sauté for 1 minute.
3. Stir in the okra and stir for few minutes. Followed by tomatoes, cayenne, turmeric and salt. Stir all the ingredients well and cover the pan. Cook on low heat for 5 minutes.
4. After 2 minutes remove the lid and stir, again cover and cook for another 3 minutes.
5. Remove the lid and cook until dry.
6. Serve Kadai Bhindi Pakistani with naan and serve.