500gms Bhindi(Ladyfinger)
Sarson (mustard) oil for frying
2tsp Urad Daal(White gram lentils)
3/4 tsp Sarson (Black mustard seeds)
1tsp Jeera (Cumin Seeds)
4 Red Chillies, whole
1 Onion, finely chopped
2 Tomatoes, finely chopped
1 tsp Chilli powder
1/2tsp Haldi(turmeric powder)
3/4 cup Dahi(yogurt), whisked
Salt to taste
1/2 Coconut, grated
1/2 cup Kaaju (cashewnuts)
10-15 Curry patta(curry leaves)

1. Grind together, coconut and kaaju to a paste and keep it aside.

2. Remove the base and tip of each bhindi and cut into halves

3. Heat oil in a kadhai and fry Bhindi for about 5 minutes. Drain excess oil and keep it aside.

4. Reheat 3 tbsp of oil in another Kadhai, add onion and fry until golden. Add urad daal, sarson, jeera and kari patta, fry for a minute.

5. Mix in tomatoes, chilli powder, haldi, coconut paste and salt. Cook well until oil seperates.

6. To the dahi, add 1 cup of water and mix into the masala. Bring to a boil stirring continuously.

7. Add bhindi, cover the kadhai and leave to simmer for 10-15 minutes

8. Serve hot along with Chappathi/pulao.