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.
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:
- Add the gram flour to the yoghurt and whisk. Add 1 cup of water.
- Wash the okra and trim the stems.
- Bring the yoghurt mixture to the boil in a cooking pot. Add the ginger and green chili, sugar, salt to taste (about 1 tsp)
- Add okra.
- 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.
- Immediately add the fried spices to the yoghurt mixture.
- Cook for 15 - 20 minutes or until okra is tender.
