1. Heat oil, deep fry lady finger pieces till crisp.
2. Drain, keep aside on absorbent paper till required.
3. Heat oil in a heavy pan, add mustards seeds, allow to splutter.
4. Add asafetida, curry leaves, red chillies, follow with paste.
5. Stir fry for a few seconds, add curds, stirring continuously.
6. Allow to boil and thicken a bit.
7. Add lady’s finger pieces, stir, resume boil, take off fire.
8. Garnish with chopped coriander.
9. Serve hot.

Making time: 20 minutes
Makes: 3 servings
Shelflife: Best fresh