Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 250      gram          ladyfingers
   1                    onion finely chopped
   1      stalk         curry leaves
   3      tablespoons   coconut shredded
     1/2  tablespoon    coriander finely chopped
     1/2  teaspoon      ginger grated
   1      tablespoon    cashews broken
   5      whole         red chillies
   1      teaspoon      cumin seeds
   1      teaspoon      mustard seeds
   1      teaspoon      urad dal
     3/4  cup           curds beaten
     1/4  teaspoon      crushed red chilli
     1/4  teaspoon      turmeric powder
                        salt to taste
   1      tablespoon    wheat or any flour
   2      tablespoons   oil

Preparation:

Wash, wipe and cut tips and bases of ladyfingers. Make a vertical slit in each. Chop to 1" pieces. Grind coconut and cashews to a coarse paste. Heat oil in a heavy pan, fry ladyfingers till crisp. Drain and keep aside. Add seeds, dal, to hot oil, allow to splutter. Add whole chillies, curry leaves, ginger, stir. Add onions, fry till lightly browned. Add crushed chilli, turmeric, salt, paste, saute till oil separates. Mix curds and flour to a smooth paste, add 1 cup water. Add to the sauteed mixture and stir continuously till boil is reached. Simmer for 5 minutes, check taste for masala and salt. Add fried ladyfingers, boil for 2 minutes. Garnish with coriander, serve hot with steamed rice or rice rotis. Making time: 25 minutes Makes: 3-4 servings bowl Shelflife: Best fresh