Soak the cashew nuts for around 15 minutes and drain. Grind along with the other ingredients under "for paste" to a smooth paste and set aside.

Thaw the ladysfinger (not required for fresh ones) and wash well. Wipe well with a kitchen towel and set aside.

Heat one tbsp of oil in a saucepan and saute the ladysfinger for a few minutes, just to get rid of the sliminess. Take off into a plan.

Add the remaining oil. Add the hing and cumin and allow to splutter.

Add the onion and chillies and saute till soft.

Add the ginger garlic paste and saute till the raw smell is gone.

Next add all the powders and saute briefly, then add the tomato and cook till totally mashed.

Now add the reserved ladysfinger along with the paste and sufficient water to make a gravy.

Cook on low flame till the ladysfinger is completely cooked and the gravy is thickened.

Sprinkle in the kasuri methi and garam masala and cook for a couple of minutes. Switch off.

Garnish with coriander leaves and serve hot with rice or naan.