Okra(ladyfingers) fry with Cashews

Ingredients:

Ladyfingers(Okra) : 2 lbs
Cashewnuts: 1/4 cup toasted
Oil : 2 tbsp
Salt to taste

For seasoning:

3 or 4 Dried red chillies
1 stem Curry leaves
1/2 tbsp Urad dal
1/2 tbsp chana dal

Method:

First wash and clean the ladyfingers.
As we all know... these veggies can get very sticky. The secret to avoid this from happening is to see that they are completely dry before cutting. I usually wash them atleast an hour before starting to cook and lay them on paper towel in a breezy place. U can also dry them using a kitchen towel.
Then slice each ladyfinger thin(as a paper)
Set it aside. Heat oil in a thin bottomed pan. You should be able to feel the heat when you hold your hand atleast a foot above the pan. Add the seasoning and fry until the dals get golden brown. It wont even take more than 30 seconds. Immediately add the sliced ladyfingers and stir fry. Reduce the heat to medium low and keep stirring often. Do not use any lid on the pan. After sometime the slices start to get small in size. The end resultant curry will be only about 1/4th of the amount started. (Remember this in the beginning when you are cutting the vegetables.)
Stirfry the curry until it loses its raw smell and the pieces taste crispy. Add the toasted cashews and salt. Stir one last time and remove from the stove.

Note: Its very important to remember to add the salt only at the end because salt brings out the moisture in the vegetables and we know that it results in the stickiness .