Whisk together yogurt and gram flour in a bowl. Add ginger-garlic paste, dhania powder, jeera powder, red chilli powder, turmeric
powder, water and salt and whisk to a smooth mixture. Then set aside.
Then cut the ladyfingers and keep side.
Heat oil in a deep non stick kadai add mustard seeds and cumin seeds and sauté till the seeds splutter then add red chilies, curry leaves and sauté it.
Then add the ladyfingers and sauté for 5 minutes on medium flame. Then add the yogurt mixture and cook on medium heat till the ladyfingers are done and the kadhi has thickened. Then switch off the flame.
Garnish with coriander leaves and serve hot.