Slice one of the onions into thin slices from pole to pole, and set aside. Cut the second onion into 1-inch-sized pieces and separate the petals. The smaller inner layers can be sliced and added to the sliced onion batch.

Clean the okra by wiping it with a damp towel. Remove the tops and cut the okra into two-inch pieces. If you prefer to wash the okra, dry it thoroughly before cutting.

Heat a large skillet with 2 tablespoons of oil under high heat. Fry the onion petals until translucent, and the edges start to turn golden. Remove the onion petals and set them aside.

Add the cumin seeds to the remaining oil and let sizzle for a few seconds. Add the okra and sprinkle with some of the salt to season. Mix well and cover. Cook for 5 to 7 minutes. Remove the okra and set it aside.

Add the yogurt, turmeric, and red chili powder. Cook until the yogurt thickens and is bubbling.

Add ¾ cup of tomatoes to the pan, leaving the remaining ¼ cup for the end. Cook until jammy. Remove the mixture from the heat and let it cool for a few minutes. Transfer the cooled mixture to a blender and process it into a smooth paste. Add small amounts of water if needed to get the blender going.

Using the same pan under medium heat, combine the okra, onion petals, green chilies, and tomato gravy. Let cook for about 3 minutes. Add the kasoori methi, garam masala, amchoor, black salt, and remaining tomatoes. Mix well and remove from heat.

Garnish with ginger sticks and cilantro.