Wash the okra. Wipe with a clean dry cloth. Cut into slices approx. of ½ inch thickness.
Heat oil and ghee in a deep pan over medium heat.
When the oil becomes hot, add cloves, cinnamon, peppercorns, mustard, cumin, carom seeds. Let the spices sizzle a bit in the oil.
Add sliced garlic. Stir fry till the garlic becomes light pinkish in colour.
Add asafoetida and curry leaves. Add the ginger and chilli paste.
Stir and then add the sliced okra. Mix well. Cover the pan and let the okra cook over low heat for 5 minutes. Stir frequently so that the okra does not burn.
Cook the okra till nearly done.
Stir the kadhi mixture. Add it to the okra. Increase the heat to medium.
Add the grated jaggery. At this stage you need to constantly stir the kadhi so that it does not curdle. Stir the kadhi till it becomes thick. This will take about 5-7 minutes.
Let it simmer over low heat for a further 10 to 15 minutes, stirring occasionally.
Garnish with chopped coriander and serve with hot parathas or rotlas.