Wash ladyfingers and pat dry. Cut in small round pieces.
In a bowl add gram flour and add 1/2 tub of sour cream and whisk it. Add in remaining sour cream, jaggery and salt. Set aside.
In a pan add 1 tablespoon oil and sauté the ladyfingers for 5 minutes or until soft and cooked. Remove in a bowl and set aside.
In the same pan add 1 tablespoon oil, mustard seeds, cumin seeds, cloves, fenugreek seeds and curry leaves. Add in asafoetida, grated onion, green chillies, ginger and garlic paste and sauté for a minute. Add in the sour cream and bring it to boil stirring occasionally. Once it reaches boiling point lower the gas to low setting. Add in the ladyfingers and grated carrots and let it cook for about 5 to 6 minutes.
Transfer in serving bowl and garnish with fresh coriander. Serve hot with rice, roti, paratha, naan etc. You can add 1 teaspoon of lemon juice if preferred.
