Wash ladyfingers and pat dry on kitchen towel. Cut into small pieces. In nonstick kadhai add,heat oil add chopped ladyfingers (bhinda). Saute on medium flame for 10 mins till cooked but firm. Keep aside.
On another gas flame.. prepared kadhi. First mix curd, gram flour and 1 cup of water and whisk well to smooth mixture.
In another vessel (steel pot),add & heat ghee. Do tempering of mustard and cummin seeds as they splutter, add curry leaves, dry red chilli, asafoetida and green chillies ginger paste. Off the flame.
Add curd- gram flour whisked mixture in the above tempering. Again ON the flame, keep on low heat. Add salt and sugar,and continuously stir for 3-4 mins..so curd- gram flour mixture doesn't curdle. Bring it boil. Off the flame.
Now keep the cooked ladyfingers kadhai on slow fame,pour prepared kadhi slowly in it. Stir or simmer for 5 mins. Serve Hot Bhinda Ni Kadhi with roti or white rice or moongdal khichdi.
