In a heavy bottomed vessel or in a kadai, add ghee, chopped lady’sfinger and saute until the vegetable is cooked or soft.
Donot cover it with lid when the lady’sfinger is getting cooked. This will result in stickiness. So always open cook the vegetable.
Once the vegetable is done, transfer it to a bowl and keep aside.
In the same pan or kadai, add ghee, cumin seeds. Saute until the cumin turns light brown in colour.
Then add the chopped ginger, green chillies, asafoetida and saute well.
Add the finely chopped onions and saute until it is transparent and cooked.
At this stage add turmeric powder, red chilli powder, garam masala powder and mix well.
Cook the masala with onion until the raw smell of the masala goes off.
At this stage add the pureed tomato and mix well.
Add the required amount of the salt for this gravy and cook everything together well until the masala thickens.
Then add the beatened curd, water if required and mix well keeping it in low flame.
Finally add the ground cashew paste and mix well.
Lady’sfinger masala or Bhindi masala is ready.
Serve hot with Phulka or Roti or Chappathi.