Salt to taste
In a bowl, add 1 tablespoon besan atta and a little buttermilk and mix well until it is free of lumps.
Add this besan mixture to 2 cups of buttermilk.
Mix well and keep aside.
Add 1 tablespoon oil in pan and when the oil in hot, add okra pieces and fry until slightly browned.
In another pan, add 1 tablespoon oil, when the oil gets hots, add mustard seeds and when they crackle, add cumin seeds and very little fenugreek seeds.
When the fenugreek seeds get slightly coloured, add few pieces of cinnamon, cloves, ginger, green chillies, and curry leaves.
Add turmeric powder, pinch of hing and besan batter.
Reduce the flame and let it simmer for few minutes.
Add salt to taste and pinch of sugar.
When the kadi gets slightly thicker, add in the fried okra and mix.
Bring this mixture to a boil and switch off the flame.