In a pan, heat ghee, add sliced bhindi and sauté for 5 minutes. Do not cover cook them. Take it off the heat and keep it aside
In another heavy bottom pan, heat oil
Add sliced onion,and fry until soft and translucent
Add keema and sauté on high heat for 4-5 minutes until the water released from keema dries up
Add ground masala paste, turmeric salt and mix well
Add required amount of water, cover and simmer for 20 minutes or until just done.
Add sauteed bhindi, kasuri methi, lemon juice, green chilies slit, and mix
Cook uncovered for another 4-5 minutes.
Dish out and garnish with green coriander leaves and serve hot with phulkas, parathas, rice, pulao of your choice.