in the same pan, add 1/2 tsp cumin seeds and a pinch of asafoetida. saute till the cumin seeds crackle.
then add 1 heaped cup of sliced onions. stir very well.
saute the onions till they light golden.
then add the crushed ginger-garlic-green chili paste. stir and saute till the raw aroma of ginger-garlic goes away.
add 1/3 cup finely chopped tomatoes.
stir and then add the ground cashew powder.
on a low to medium flame, stir and saute for 5 to 6 minutes till you see oil releasing from the sides.
then add 2 tbsp besan or gram flour, 1/4 tsp turmeric powder and 1/2 tsp coriander powder.
stir and saute for a minute.
lower the flame and then add the beaten curd gradually.
as soon as you add the curd, quickly stir so that the curd does not curdle.
stir and mix very well.
now add 1 to 1.25 cups water. stir again well.
season with salt as required.
simmer the gravy for 2 minutes. then add the sauteed bhindi. stir very well.
now add 1 tbsp milk powder/dairy whitener. 2 tbsp milk powder can also be added, but it makes the gravy a little more sweet.
substitutes for milk powder is fresh cream and khoya. if adding khoya you can add once the tomatoes are sauteed well. saute the khoya for a minute. if adding cream, then add right at the end when the bhindi gravy is done.
stir again. cover and allow the bhindi curry to simmer for 7 to 8 minutes on a low flame.
lastly add 1/2 tsp garam masala powder. you can also add 1/2 tsp kasuri methi at this step. stir bhindi curry well.
garnish with chopped coriander leaves and serve bhindi curry with chapatis or rotis.