Bhindi is the Hindi vernacular for Okra and is used in a variety of curries in the subcontinent.This particular curry has its roots in Rajasthan and surrounding areas in India which uses hung curd as its base and is filled with spices.Yogurt curries are delicious and yet healthy in summers in tropical countries.
Okra Yogurt Curry
Okra:20,sliced into pieces 2cm wide
Olive oil or canola oil: 2 tbsp
Dried red chilli: 2 pieces torn into halves
Mustard seeds: 1 tsp
Cumin seeds:1 tsp
Asfoetida: 1 pinch
Dried coriander powder: 1 1/2 tsp
Dried cumin powder: 1 1/2 tsp
Red chilli powder: 1 tsp (I added 2 tsp but you can vary it according to how much heat you want in the dish)
Turmeric powder:1/2 tsp
Hung curd or yogurt :1 cup
Curry leaves: about 20 whole leaves
1. In a saucepan add oil and fry the okra pieces until tender for 4-5 minutes.Sprinkle salt while frying.Set the fried okra aside on a kitchen tissue to soak the excess oil.
2. Now in a glass bowl add the yogurt,cumin and coriander powder,red chilli powder,turmeric powder and salt.Mix together.Add a tablespoon of water to thin the mixture.
3.Return to the saucepan now.Add oil and to it add the mustard seeds and cumin seeds first.The moment the mustard seeds start sputtering add the dried red chillis,curry leaves and asfoetida.To the tempering mix add the yogurt-spice mix.
4. Let the mixture cook on medium heat until it starts bubbling.At that time add the fried okra to it and stir.Stir for 2-3 minutes before serving hot with rice or naan.