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Grind the roasted cashew nuts in a small jar and make powder. Grind green chilies, ginger and garlic in the same jar and make paste. Put tomato in the same jar and make a tomato puree by grinding it.
Cut off the stem and lower part of the stem, and then cut it into 1.5 inch long pieces. Heat 1½ tablespoon oil on medium flame in one embroidery. Put chopped bindi and sprinkle salt over it.
Cook the ladyfinger as long as it becomes dark green, shrink very much from its original size and cook it, it will take about 6-8 minutes. Close the gas and remove the shaleo-frying wok in a plate.

• Heat 2-tbsps of oil in the same pan. Fill them in a frying pan, then fry the finely chopped onions and fry it until it becomes light brown. Add green chili-ginger-garlic paste (prepared in Step-1) and fry for a minute.
  Add tomato puree and roast it until it starts separating oil.
  
  Mix turmeric powder, red chili powder, garam masala powder and salt, mix well.
  Pour curd, cumin seeds, coriander powder and cashew powder and mix well.
• Shello frying the beans and mix well.
  Let them cook on medium flame for 2-3 minutes.
• Turn off the gas and put it in the serving bowl. Decorate the Bhindi Masala gravy with green coriander and heat hot serve.