This is one of the dish that is made in almost all the festivals of Tamilnadu.

Lady's finger - 150 gms or approximately 16 to 18 nos    

Coriander seeds - 3 tbsp

Cumin seeds - 1/4 cup

Thuvar dal - 4 tbsp

Bengal gram dal - 4 tbsp

Green chillies - 2 nos

Grated coconut - 1/2 cup

Turmeric powder - 1 pinch

Asafodeita - 1 pinch

Salt to taste

Oil - 3 tbsp

Mustard seeds - 1/2 tsp

Curry Leaves - 1/4 cup

Coriander leaves - 1/4 cup

Curd - 3 cups (unsour)

Bengal gram - 1 tbsp for tempering

     Cut the lady's finger into 1 inch piece. Soak coriander seeds, thuvar dal, bengal gram dal and cumin seeds for about 30 minutes. Grind it to a fine paste along with coconut, green chillies, curry leaves and coriander leaves.

       In a hard bottom vessel, add oil and mustard seeds. When it splutters add bengal gram, turmeric powder and asafodeita. Add the cut lady's finger pieces and salt  and saute them till they become fried and crispy.

       Mix the ground paste to the curd and slowly add it to the pan and mix well. Bring it to a boil and remove from flame.