Okra in Yogurt Sauce (Dahi Bhindi)
This north Indian style curry is not a regular preparation at my home but a guest.
Though curry is quite easy to prepare and tastes soothingly smooth, I rarely make it mainly because this is not the dish that I grew up on. Okra-coconut curry and okra sambhar are what I am used to. Once in a while, like a visit from a cultural-exchange student, I do enjoy treating okra and myself in this special way.
Okra, Curry Leaves, Home-made Indian Yogurt
Recipe:
Prep the okra:
Pick 15 to 20 fresh, young looking okra (Bendakaya): Wash and wipe them dry with a clean kitchen cloth. Cut off both ends. Slice the middle portion into half-inch circular rings. (Follow the tips outlined here for clean, gum-free okra curry.)
Prep the yogurt:
1 cup of plain yogurt (I used traditional Indian home-made yogurt for this recipe). Take it in a cup and churn it for smooth consistency without any lumps.
Cook in a skillet:
Heat a teaspoon of peanut oil.
Add and toast 4 to 6 curry leaves, pinch of each – cumin and mustard seeds in that order.
When seeds start to dance around, add the okra rings.
On medium heat, cook the okra for the about 5 to 10 minutes covered until they soften little bit. Stir once or twice, more like shake the skillet and toss the okra. Leave the okra alone for spectacular crunchy results.
Final touch:
Add the silky~smooth yogurt.
Stir in turmeric, salt and red chilli powder to taste or ½ teaspoon each.
Sprinkle ½ teaspoon of each – Indian(garam) masala powder and dry coconut powder
Mix and cook for another 5 to 10 minutes on low heat.
Serve hot with rice or with roti. My personal preference is having it just plain in a cup with some more yogurt added.
Okra in Yogurt Sauce and Beetroot-Tomato Pulao
