Bhindi Masala/Okra in yogurt gravy

Its been a while since I last posted, the reasons could be many but I just made excuses for myself. I thank my readers for reminding me of CILANTRO otherwise my hibernation would have continued for long. 
Today`s recipe is Okra/Bhindi/Vendakkai with a light gravy consisting of yogurt and spices. I love making a decent tasting side dish for Rotis with almost all vegetables. Its easy and my family loves having them with some yogurt and fresh sliced onions. It is a satisfying meal especially when Rotis are served hot right from the stove.

Ingredients:

1. 4 cups Okra
2. 1 cup finely chopped onions
3. ½ cup diced tomatoes
4. 1 cup yogurt/curd
5. 8 to 10 cashews
6. 2 teaspoon red chilli powder
7. 2 teaspoon coriander powder
8. ½ teaspoon turmeric powder
9. ½ teaspoon cumin powder
10. ½ teaspoon garam masala ( MTR brand )
11. 1 teaspoon kasuri Methi

Procedure:

1. Wash the Okra and pat dry all the moisture ( wipe with cloth or paper towel ). Cut into 1 inch pieces.
2. Heat a tablespoon oil in a kadai/pan and add the cut okra. Sauté well until it turns crisp and looses it sliminess. Set aside.
3. Dry roast cashews and grind to a fine paste with little curd.
4. Heat another 2 tablespoons oil in a heavy bottomed vessel, add the onions and sauté for five minutes until they turn soft and translucent.
5. Now add all the powders, cashew paste and yogurt. Bring to a boil and simmer for few minutes until oil separates.
6. Now add the okra and the tomatoes. Mix well and lastly add the kasuri methi.

Serve with warm rotis along with sliced onions.

TIPS: Cashews are optional. Adjust chilli powder according to your spice level.