Grind the skin of one dry red chilly with turmeric and add to the second extraction of coconutmilk. Add vinegar, required salt and pour into the ladies finger pieces and cook in low fire until done. Sprinkle cumin seed powder.
Remove the pan from fire when the gravy has acquired a thick consistency.
Heat ghee/oil in a pan and fry sliced shallots, red chilly and curry leaves. When the shallots are brown, add flour and saute.
Remove from fire, dilute with first extraction of thick coconutmilk and pour into the curry.
Put the curry back on fire and heat. Remove from fire when boiling starts.
Ladies finger molly, a yummy vegetarian side dish with chappathis is ready. Serve hot.