PREPARATION

1. Take a pan, add 2 dry red chili, 30 grams coconut, 20 grams peanuts, 1 tablespoon split bengal gram and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
2. Remove it from heat and transfer this into a blender and blend it into a fine powder.
3. Heat 25 milliliters oil in a heavy skillet, add 1/4 teaspoon asafoetida, 1 teaspoon cumin and stir well.
4. Then, add 300 grams tomato and mix it well.
5. Saute for 5 - 7 minutes on medium heat.
6. Add 1 1/2 teaspoons salt, 1/2 teaspoon red chili, 1/2 teaspoon turmeric and mix it well.
7. Cover it with lid and cook for about 5 minutes on medium heat.
8. Open the lid and give it a nice stir.
9. Add 1 1/2 teaspoons coriander powder, 50 grams curd and mix it well.
10. Add the blended masala and mix it again.
11. Cook for 5 - 7 minutes on medium heat.
12. Now, add 300 grams okra and mix it well.
13. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
14. Open the lid and give it a nice stir.
15. Add 1 teaspoon dry mango powder, 1 teaspoon garam masala and mix it well.
16. Add 1 tablespoon dry fenugreek leaves and mix it again.
17. Cook for 3 - 5 minutes on medium heat.
18. Remove it from heat.
19. Serve hot.