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Ingredients: |
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Okra - 2 cups (cut in 1 ½ inch |
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pcs. – lightly fried in oil or steamed for 5 mins.) |
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Dried Red Chillies - 2 or 3 |
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Yoghurt - 1 cup (use low fat for |
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healthy option) |
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Coriander Powder - 2 teaspoon |
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Chilli powder - 2 teaspoon ( use |
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less if required) |
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Bengal Gram Flour (besan) - 1 |
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teaspoon. |
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Cumin seeds - 1 teaspoon |
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Mustard seeds - 1 teaspoon |
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Fennel seeds - 1 teaspoon |
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Asafoetida (hing) – 1/8 teaspoon |
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Curry leaves – 5 to 7 |
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Ginger-garlic paste – ½ teaspoon |
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Oil - 1 teaspoon (for cooking) |
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Salt to taste |
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Method: |
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1. Mix together Yoghurt, coriander powder, chilli powder, Gram flour and salt with 2-3 tablespoon of water and keep aside. ( strain this Mix if it has lumps)
2. Heat oil, add Dried chillies, mustard, cumin and fennel seeds, saute till they crackle, then add the ginger-garlic paste and sauté over low heat, now add Asafoetida and curry leaves.
3. Now add the yoghurt mixture and cook over a low heat till oil separates on the top. Keep stirring.
4. Now add the fried or steamed okra and bring it to a boil, garnish with Fresh green cilantro/coriander.
Serve with Rice or Roti/chapatti.
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