In a bowl, combineÂ besan, yogurt,turmeric & red chilli Â powder,Â kasuri methiÂ (if using) salt to taste and water to make a lump free smooth mix. Let stand.
In a heavy bottomed pot, heat 1 tbsp mustard oil to smoking point.Remove from heat. Add the okra and char for 4-5 minutes till the skin is slightly blistered. No need to cook through. Take the okra out in a plate and set aside.
Add 3 tbsp mustard oil to the same pot. Let warm up. Remove from stove and let cool for a minute else spices will burn.Â
Add cumin, ajwain, fenugreek and coriander seeds along withÂ hingÂ & whole red chillies. Return to stove top. When spices begin to splutter and you smell the aroma, add minced ginger. Let cook for 10-15 seconds.
Next,remove the pot from stove again and slowly add theÂ besan-yogurt mixture and mix thoroughly. Return to medium heat and let theÂ kadhiÂ come to a boil.
Dont be tempted to rush this elseÂ kadhiÂ will curdle. Once you see theÂ kadhiÂ starting to bubble, turn the heat to low, add theÂ garam masalaÂ and let theÂ kadhiÂ simmer for about 15 minutes till it thickens slightly and is rich yellow in color.
Add the okra now along with sliced onion, add a little water(1/3 cup-1/2 cup) depending on the consisteny you like and let th ekadhi simmer for another 8-10 minutes till the okra is cooked through. Remove from stove and let stand.
Temper the Kadhi - In a small saucepan, warm up theÂ gheeÂ and add cumin seeds to it, when they splutter, take away from the heat and add sliced garlic and red chiilies.Return to stove and cook for a minute or so till garlic is slightly browned.
Top up theÂ kadhi with this cuminÂ garlic gheeÂ just before serving along sideÂ rotisÂ (flatbread) or steamed basmati rice.