Okra with a Cashew-Vinegar Sauce

Some Indians feel that assigning ethnicity to a particular dish is too restrictive, but I feel that this curry captures the essence of Goan Portuguese cooking, balancing tart-sweet malt vinegar and plump cashew nuts. In India this would be prepared with Goa’s other claim to fame, fermented palm toddy vinegar, but it’s hard to come by even in other areas of India. I have substituted malt vinegar and find it a perfectly acceptable alternative.