500gms Bhindi(Ladyfinger) Sarson (mustard) oil for frying 2tsp Urad Daal(White gram lentils) 3/4 tsp Sarson (Black mustard seeds) 1tsp Zeera (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(yoghurt), whisked Salt to taste 1/2 Cocunut, grated 1/2 Kaaju (cashewnuts) 10-15 Kari patta(curry leaves)

1. Grind togeather, cocunut and kaaju to a paste. Put aside until further use. 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 put aside. 4. Reheat 3 tbsp of the same oil in another Kadhai, add onion and fry until golden. Add urad daal, sarson, zeera and kari patta, fry for a minute. 5. Mix in tomatoes, chilli powder, haldi, cocunut paste and salt. Bhuno well untill 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, accompanied by Chappaties/pulao.