Stuffed Bhindi in Yogurt Gravy

Ingredients:
250 g - tender, small bhindi (okra)
2 tbsp - grated coconut
1 tbsp - besan (chick peas flour)
1 tbsp - lime juice
1 tsp - coriander powder
½ tsp - chili powder
½ tsp - turmeric powder
½ tsp - cumin powder
¼ tsp - asafetida powder
salt to taste
2 tbsp - oil

For Gravy:
1 cup - curds (yogurt)
¼ cup - besan (chick peas flour)
3 to 4 - green chilies, chopped
1 - red chili, broken
1 tsp - sugar, optional
½ tsp - cumin seeds
½ tsp - fenugreek seeds
few curry leaves
salt to taste
1 tbsp - oil

Method:
1. Wash the bhindi, wipe dry with a cloth.
2. Cut away a small slice from stem end.
3. Slit the the bhindi along it,s length.
4. Combine rest of the ingredients except the oil together and stuff the bhindi with the filling.
5. Heat oil in a kadai. Add bhindis.
6. Cover and cook on a low flame.
7.When bhindis are cooked, increase the heat and fry till they turn brown

For Gravy:

1. Mix besan with curds and beat till smooth.
2. Heat the oil and add cumin and fenugreek.
3. When they splutter add red chili.
4. After few seconds, add green chilies and curry leaves.
5. Add the curd mixture and 1 cup of water.
6. Add salt and optional sugar.
7. Simmer gently for 3 minutes.
8. Add the bhindis and simmer for 2 more minutes.
9. Serve hot with steamed rice