Wash and dry the bhindi. Cut off the stem and slice them into pieces.
Finely chop the onion and green chilies.
Heat 2 tablespoons of ghee in a kadai or a large pan over medium heat.
Add the chopped onions and fry until they turn slightly brown.
Add 1 teaspoon of garam masala and cook for a minute.
Add 1 tablespoon of ginger and garlic paste and fry until the raw smell disappears.
Add 1/2 kg of keema to the pan and mix well.
Add 1/4 teaspoon of turmeric, 2 tablespoons of chili powder, and salt to taste. Mix well.
Cover the pan with a lid and cook until the keema is 70% done, stirring occasionally.
Add the sliced bhindi to the pan and mix well.
Cover the pan with a lid and cook until the bhindi is tender, stirring occasionally.
Add 2 tablespoons of lime juice and the chopped green chilies to the pan and mix well.
Cover the pan with a lid and let it sit for 2 minutes.
Garnish with fresh coriander and serve hot with rotis or parathas.