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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
250 g okra |
salt |
sugar |
1 teaspoon ground cayenne pepper, to taste (if using this do not add the chilli while preparing the okra) |
1/4 teaspoon cumin powder |
1 1/2 cups plain yogurt |
2 teaspoons oil |
1 teaspoon mustard seeds |
1 teaspoon urad dal (white split lentils) |
1 red chile, halved (if not adding cayenne pepper to the curd) |
1 pinch asafetida powder |
3 -4 curry leaves |
finely chopped coriander (to garnish) |
Directions:
1. Take the curd in a bowl and beat it by adding a little buttermilk/ water into a fine paste.
2. Wash and dry and then cut the okra into round slices of a thickness of 1/4 to 1/2 an inch (as I do) or even bigger.
3. Add chilli powder (if using),cumin powder, salt and a little sugar to taste and keep it aside.
4. Heat pan with the cooking oil and add the mustard seeds, urad dal, red chilli (if using) and curry leaves.
5. Add asofotoeda and the cut okras and keep stirring till the okras are crisp and fried.
6. Let the crisp okras cool for 10 minutes.
7. Mix them with the prepared curd.
8. Garnish with finely chopped corriander leaves.
9. Note: Use the chilli either in the okra or the cayenne in the curd.
10. Do not use in both.
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