Take a bowl and add 50 gm gluten-free atta.

Now add Nutroactive salt as per your taste in atta. Now add ½ tsp ginger paste, ½ tsp garlic paste, and 1 tbsp kasoori methi in atta.

Now the last and final step to make dough, add 1 tsp desi ghee and a little bit of lukewarm water to make dough of flour.

After making the dough, cover it for at least 5 minutes. After 5 min, take a small portion of the dough and roll out the dough to make a circle.

In the final step of paratha making, we will cook it on medium flame. After 30-40 sec. When you notice that a bubble is forming on the dough, flip it and apply desi ghee to it.

Take 250 gm bhindi (Ladyfinger) in a bowl and add salt as per your taste. Now add ½ tsp Haldi, ½ tsp chilli powder, and 1 tbsp mustard oil in bhindi.

Now mix them properly and in the next step we will fry them on medium flame.

Take a cooking pan, add your bhindi mixture in it, and fry it on medium flame. When you notice that bhindi starts changing its color to brownish add 30 gm tomatoes in it and fry it again for a while.

Now take this mixture out on a Plate or any bowl.

In the next step take a separate bowl and add 4 tbsp Dahi in it and add 1 tsp dhania powder. Now add 1 tsp red chilli powder, ½ tsp Haldi powder, and salt as per your taste.

After adding all these spices, now mix them properly.

Now take 2-3 pods of garlic and 2 green chilli, now crush them properly.

Now take a cooking pan and add 1 tsp mustard or olive oil. Add 1 tsp jeera, 1 tsp saunf, and 1 tsp mustard seeds in the oil and cook it.

After cooking these ingredients, add your crushed garlic chilli paste and Kasoori methi in it and cook it again.

In the next step, add your curd mixture to the pan and mix it with all the ingredients. When you notice it starts boiling, add your ladyfinger (bhindi) mixture in it and mix it properly.