Masala Okra in Yogurt

Masala Okra in Yogurt.

Okra / lady’s finger is chopped into small pices and fried in oil along with whole spices and spice powders. Once the fried okra is cooled to room temperature, it is mixed with freshly whisked plain yogurt. Serve masala okra in yogurt with plain steamed rice or with roti.
Makes: around 4 Servings of Masala Okra in Yogurt.

Ingredients:

Okra / Lady’s Finger 15 app.
Green Chiles 1 – 2
Cumin Powder a big Pinch
Garam Masala 1/2 tsp
Turmeric Powder a big pinch
Plain Yogurt 1/2 Cup
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Coriander Seeds a big Pinch
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash thoroughly and pat dry okra.
Remove ends and chop okra into app. half inch circles.
Remove stems, wash and slice the green chiles.
Whisk yogurt in a bowl with little water, salt and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped okra.
Fry on medium – high flame till okra softens a bit and about to change color.
Stir in green chiles, turmeric powder and salt.
Fry briefly, stir in cumin powder, garam masala and remove from heat.
Cool the fried okra mixture to room temperature and mix with plain yogurt.
Serve masala okra in yogurt with plain steamed rice or with roti.
Notes: Make sure okra is fried well. Neither too crisp nor too soft.

Suggestions: Vary the consistency of the dish with adding more or less yogurt. Garam masala can be prepared by roasting and grinding coriander seeds, cloves, cinnamon and cardamom.
Variations: Chopped tomato can be added once the onion is fried. Garnish with finely chopped cilantro if you wish.
Other Names: Masala Bendakaya Perugu Pachadi, Masala Okra in Yogurt, Dahi Bhindi, Dahi Bhendi, Vendekkai Pachadi.