Heat a pot. Add cumin seeds, fenugreek seeds, asafoetida powder. Stir fry. Then add the chilli powder, turmeric powder, green chillies, and curry leaves. Stir fry again for 1 minute and add gram flour. Stir till the gram flour emits a mice aroma. Add lady fingers, kokum, salt and water. Cook it in a low flame for about 1 hour. Typically served piping hot, with steamed rice and alu-tuk ( potato cakes, flattened ) and sweet boondi.