Lady’s finger is chopped up and cooked in oil along with onion. Plain yogurt is added as a finishing step. Serve lady’s finger yogurt curry with steamed rice or with roti.
Makes: around 4 Servings of Bhendi Yogurt Curry.
Lady’s Finger (Chopped) 2 Cups
Onion 1 Small
Green Chiles 4 – 5
Salt to Taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Wash and thoroughly pat the lady’s finger dry.
Remove little bit of both ends and chop lady’s finger into small circles.
Peel and finely chop the onion.
Remove stems, wash and slice the green chiles.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped onion and green chiles.
Fry till onion turns golden, then add the chopped lady’s finger.
Fry briefly and cook covered on low flame for few minutes or until lady’s finger is just soft.
Uncover, stir fry for a minute to evaporate any moisture.
Stir in yogurt and fry on medium high till most of the moisture is gone.
Adjust any seasonings if necessary and remove from heat.
Serve bhendi yogurt curry with steamed rice or with roti.
Notes: Make sure not to overcook the lady’s finger.
Suggestions: If lady’s finger is not cooked well, put it back on heat and cook covered on low flame till done.
Variations: Check other lady’s finger recipes here.
Other Names: Bhendi Yogurt Curry, Bendakaya Perugu Kura.