Curd okra fry

 Dry Dahi okra


Okra in curd - Dahi Bhindi 


Okra in Hindi is known as bhindi. It’s a vegetable that is prepared throughout India. When cut, okra releases a sticky substance that has thickening properties, but adding yogurt, prevents the okra from sticking together. When selecting okra, opt for small-to-medium pods that are firm, crisp, and bright in colour. The pods should snap cleanly.

 

Ingredients:


200g okra

3 tbsp vegetable or groundnut oil

¼ tsp brown or black mustard seeds

¼ tsp fenugreek seeds (optional)

8-10 curry leaves

Hinge - 1/2 tsp

1 onion, finely sliced

¼ tsp turmeric

¼ tsp salt

2 tbsp natural unsweetened curd


   

Method:  


Wash the okra and dry thoroughly. Cut off the stalks. Slice the pods into 2cm rounds. Heat the oil in a heavy-based pan and sprinkle in the mustard seeds, fenugreek, if using, curry leaves, and chillies. When the seeds start to crackle, add the onion and sauté for a minute. Stir in the turmeric and salt. Add the okra and fry well, stirring occasionally, over a medium heat for 10 to 15 minutes.

Stir in the yogurt and simmer gently for 2 minutes. Serve hot with rice, breads or chapatis





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