Wash and wipe the lady fingers thoroughly to remove any moisture. Cut off the tops and tips, make a slit to check freshness, and then cut them in half.

In a bowl, add all the powdered spices along with salt and gram flour to the curd. Whisk until smooth and lump-free. Set aside.

Heat mustard oil in a kadhai over high flame. Add cumin seeds, asafoetida, chopped onion, garlic, ginger, and green chili. Stir and cook until the onions turn golden brown.

Lower the flame, add the curd mixture, and stir continuously over low flame for one minute. Increase the flame to high and cook until the oil separates.

Once the oil separates, add hot water to achieve a semi-thin consistency. Lower the flame or turn it off.

In a separate pan over high flame, heat oil. Add julienned ginger, slit green chili, and the cut lady fingers. Stir and cook over high flame for 3-4 minutes. Then, add lemon juice and stir.

Add the cooked lady fingers to the curd mixture. Switch on the flame to high, add kasuri methi powder, fresh coriander, and sugar. Stir well and cook for another 1-2 minutes.

Your delicious Dahi Waali Bhindi is ready! Serve hot with roti or tandoori roti.