PREPARATION

1. Add 1 1/2 tablespoons cashews, 2 tablespoons grated coconut, 2 tablespoons water in a blender and blend it into a paste.
2. Heat 1 tablespoon oil in a heavy skillet, add 160 grams okra and saute for 8 - 10 minutes on a low heat till they change color and are cooked.
3. Remove the sauted okra and keep aside.
4. Heat 1 tablespoon oil in a another heavy skillet, add 1/8 teaspoon asafoetida, 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin, 1 teaspoon split black gram, 8 - 10 curry leaves, 2 dry red chili and stir well.
5. Add 80 grams onions, 1/2 tablespoon ginger garlic paste and saute till the onions changes color or become translucent.
6. Add 1 teaspoon red chili, 1/2 teaspoon turmeric, 1 teaspoon garam masala, 1/2 teaspoon dry mango powder and mix it well.
7. Add 150 grams tomato and saute for 2 - 3 minutes. Add 1/2 tablespoon fenugreek and mix well. Cook for 5 - 7 minutes.
8. Add the cashew paste and saute till oil starts to leaves the sides of the mixture.
9. Add 250 milliliters yogurt, 500 milliliters water, 1 teaspoon salt and stir well.
10. Add the sauted okra in it and mix well.
11. Serve with rotis.