PREPARATION

1. In a bowl, add 50 grams cashews, 100 milliliters water and soak for 2 hours.

2. Transfer this into a blender and blend it into a smooth paste.

3. Keep aside.

4. Take a heavy skillet, add 1.5 litres water, 750 grams tomato and bring it to a boil.

5. Boil for 5 - 7 minutes on medium heat.

6. Remove it from heat.

7. Drain and peel the skin of the tomatoes.

8. Transfer this into a blender and blend it into a smooth puree.

9. Heat 2 tablespoons oil in a skillet, add 560 grams okra and stir well.

10. Cover it with lid and cook for about 10 minutes on medium heat.

11. Open the lid and give it a nice stir.

12. Again cover it with lid and cook for about 10 minutes on medium heat.

13. Open the lid and stir again.

14. Cook until it turns golden brown in color.

15. Remove it from heat and keep aside.

16. Heat 2 tablespoons oil in a heavy skillet, add 1 teaspoon carom seeds, 1/4 teaspoon asafoetida and stir well.

17. Then, add the blended tomato puree and stir well.

18. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon sugar and mix it well.

19. Bring it to a boil.

20. Add the blended cashew paste and mix it well.

21. Cook for 3 - 5 minutes on medium heat.

22. Now, add the cooked okra and mix it well.

23. Cook for another 3 - 5 minutes on medium heat.

24. Remove it from heat.

25. Garnish with coriander.

26. Serve.