Mix all dry masalas (including salt) in 1/2 cup water to a paste.
Add to pan, stir till oil separates.
Add beaten curds, stir continuously, till gravy gets thick and oil separates.
Add beans, sugar, stir. Simmer for 5-7 minutes, till gravy becomes thick again.
Add coriander, stir. Serve hot.
You may used the dehydrated lobia available in stores. Soak overnight, pressure cook, proceed as above. Also, instead of boiling, you may microwave for 3-4 minutes, stirring once. Cook covered, after sprinkling some salt and water. Wash under running cold water and drain, before adding to masala.
Making time: 20 minutes (excluding boiling time) Makes: 3 servings Shelflife: Best fresh