Wash the okra well. Pat dry. Cut out the head and tail and chop into halves. Sprinkle some salt and mix well. Keep aside for 30 minutes - this will help to clear the sliminess of the okra.

Grind the coconut and cashew nuts, along with its water into a paste.

Heat two tbsp oil in a frying pan. Shallow fry the okra till done. Set aside.

In another saucepan, heat the remaining oil. Splutter the mustard. Add ingredients from cumin to curry leaves and fry briefly (and enjoy the amazing aroma!). Add the onion and fry till golden. Add in the ginger and garlic and saute till raw smell is gone. Add the masala powders and saute for a minute. Now add the tomato and cook till the tomato is mashed up and oil floats on the top.

Add the cashew coconut paste and cook for a minute. Add the yogurt and salt and cook for a further five minutes. Add in the fried okra and cook for five minutes. Sprinkle in the kasuri methi and give a final mix.

Switch off and serve warm with rice or rotis!

Notes:

You can deep fry the okra if you are OK with that option!

To make a richer gravy, you can soak cashew nuts in milk and grind it along with the coconut.

I made the gravy thick. If you want it thinner, you can add a cup of water at the time when the yogurt is added or also at the end.