Okra cooked in a yoghurt based curry.
Time Required: 30 Minutes
10 – 12 Bhendekayi / Bhindi / Ladies Finger/Okra
3 Cups Curds/Yoghurt
1 tbsp Bengal Gram
3 Green Chilies
1 tsp Cumin Seeds/Jeera
1/2 tsp Coriander Seeds
1 Cup Coconut
Salt to taste
For the Seasoning:
1 tsp Oil
1/2 tsp Mustard Seeds
1/4 tsp Turmeric Powder
Few Curry Leaves
1 Red Chili, Broken
Soak Bengal Gram, Jeera and Coriander Seeds for 20 minutes. Grind this along with Coconut and Green Chilies to a paste.
Cut Okra into 1″ pieces and fry them in 2tbsp Oil.
Fry until the Okra pieces are crisp.
In a thick-bottomed vessel, add Okra, Curds, 1 cup water, the Coconut mixture and Salt.
Bring it to a boil and cook for 2 to 3 minutes. Remove to a serving dish.
In a small pan heat Oil, add Mustard Seeds and when they splutter add Turmeric Powder, Curry Leaves and Red Chilies.
Add this to the mixture and mix well.
Serve with Rice, Chapathi or Nuchchina Unde.