Okra (Lady Fingers) with Yogurt (Dahi Kadhi)

This curry has delightful taste, sour -sweet flavor is tinged with a hint of chili. It is thin in consistency and can be eaten as a soup.

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Ingredients:

Serves 4

  • ½ lb okra
  • 2 cups whole yoghurt
  • 4 tbsp gram flour (besan)
  • 2 tsp fresh ginger (finely chopped)
  • 2 green chilies
  • 1 tbsp sugar,
  • 2 tbsp vegetable oil
  • 1 tbsp fenugreek seeds
  • 1 tsp cumin seeds
  • pinch of asafoetida
  • pinch of salt
  • 6 curry leaves

How to make Okra with Yogurt:

  1. Add the gram flour to the yoghurt and whisk. Add 1 cup of water.
  2. Wash the okra and trim the stems.
  3. Bring the yoghurt mixture to the boil in a cooking pot. Add the ginger and green chili, sugar, salt to taste (about 1 tsp)
  4. Add okra.
  5. Heat the oil in a ladle. Add and then fry the fenugreek and cumin seeds, curry leaves for 30 seconds, then remove from the heat and add the asafoetida.
  6. Immediately add the fried spices to the yoghurt mixture.
  7. Cook for 15 - 20 minutes or until okra is tender.
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