Wash and then pat dry okra, leaving no water on okra. Now cut okra into small pieces, I prefer keeping to 1-1.5 inch in size, but you can choose the size which may suit you.
Take a kadai or wide mouth pan and put on medium heat, then add 1.5tbsp of oil. Once oil is hot add okra and fry up okra. You need to check that okra is no more raw, okra color will turn into dark green and should take about 7-10 mins.
In the same pan, add 1 tbsp of oil and add asafoetida and carom seeds, let the seeds crackle.
Now onion paste to it and sauté on low heat till raw smell of onion fades away, by then onion paste would have turned little brown.
Add ginger garlic paste and sauté it to take away rawness from the paste and you can smell fragrance.
Now add, cumin powder, turmeric powder, chilli powder, kashmiri chilli powder and coriander powder and roast the spices, this should form like a semi dry lump, but do not burn spices.
Keeping the flame on low, now add gram flour and roast it well, ensuring that the rawness of gram flour (besan) fades away entirely. Raw gram flour will ruin this curry.
Now carefully add whisked yogurt to this, making sure that you are constantly churning the pan, else you run the risk of yogurt curdling. Let this cook for 5 mins on low heat, keep churning the pan.
Add little bit of water to get desired consistency of the curry. I will say add 3/4 cup of water, and add salt too, mix well.
Now add the fried okra into the pan and let it cook for 2-3 mins. Sprinkle garam masala to finish with.
Garnish with cherry tomato and / or fresh coriander leaves. Serve with rice or chappati.