PREPARATION

1. In a mixing bowl, add 300 grams okra, 40 grams gram flour, 1 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon chaat masala, 2 tablespoons water and mix it well.
2. Heat sufficient oil in a heavy skillet and deep fry these until dark brown and crispy.
3. Drain it on an absorbent paper and keep aside.
4. Heat 2 tablespoons oil in a heavy skillet, add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 1/4 teaspoon asafoetida, 1 tablespoon ginger garlic paste, 1 tablespoon green chili and stir for 2 - 3 minutes.
5. Then, add 150 grams onions and fry till translucent or until it turns golden brown in color.
6. Now, add 170 grams tomato and mix it well.
7. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
8. Add 1/4 teaspoon turmeric, 1/2 teaspoon red chili, 1 teaspoon salt,1. Teaspoon coriander powder and mix it well.
9. Then, add 220 grams yogurt and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Add 200 milliliters water and mix it well.
12. Bring it to a boil.
13. Add 2 tablespoons coriander and mix it well.
14. Now, add the fried okra in it and mix it well.
15. Cook for another 5 - 7 minutes on medium heat.
16. Remove it from heat.
17. Serve hot.