{"id":596,"date":"2006-10-16T12:07:33","date_gmt":"2006-10-16T19:07:33","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/archives\/2006\/10\/16\/okra-in-yogurt-sauce-bendakayaperugu-kura\/"},"modified":"2008-02-05T17:08:56","modified_gmt":"2008-02-06T01:08:56","slug":"okra-in-yogurt-sauce-bendakayaperugu-kura","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2006\/10\/16\/okra-in-yogurt-sauce-bendakayaperugu-kura\/","title":{"rendered":"Okra in Yogurt Sauce <small>(Bendakaya~Perugu Kura)<\/small>"},"content":{"rendered":"<p><center><img decoding=\"async\" src=\"\/mahanandi\/images\/bendi\/bendicurdimagecopyrighted3.jpg\" class=\"noborder\" alt=\"\" \/><br \/>\n<small>Okra in Yogurt Sauce (Dahi Bhindi)<\/small><\/center><\/p>\n<p>This north Indian style curry is not a regular preparation at my home but a guest. <\/p>\n<p>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.  <\/p>\n<p><center><img decoding=\"async\" src=\"\/mahanandi\/images\/bendi\/bendicurdimagecopyrighted1.jpg\" class=\"noborder\" alt=\"\" \/><br \/>\n<small>Okra, Curry Leaves, Home-made Indian Yogurt<\/small><\/center><\/p>\n<p><strong>Recipe:<\/strong><\/p>\n<p><font face=verdana><small><strong>Prep the okra: <\/strong><\/small><\/font><br \/>\nPick 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 <a href=\"http:\/\/www.nandyala.org\/mahanandi\/archives\/2006\/01\/06\/okra-curry-benda-kaya-kura\/\" target=\"_blank\">here<\/a> for clean, gum-free okra curry.)<\/p>\n<p><font face=verdana><small><strong>Prep the yogurt:<\/strong><\/small><\/font><br \/>\n1 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.<\/p>\n<p><font face=verdana><small><strong>Cook in a skillet:<\/strong><\/small><\/font><br \/>\nHeat a teaspoon of peanut oil.<br \/>\nAdd and toast 4 to 6 curry leaves, pinch of each &#8211; cumin and mustard seeds in that order.<br \/>\nWhen seeds start to dance around, add the okra rings.<br \/>\nOn 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. <\/p>\n<p><font face=verdana><small><strong>Final touch:<\/strong><\/small><\/font><br \/>\nAdd the silky~smooth yogurt.<br \/>\nStir in turmeric, salt and red chilli powder to taste or &frac12; teaspoon each.<br \/>\nSprinkle &frac12; teaspoon of each &#8211; Indian(garam) masala powder and dry coconut powder<br \/>\nMix and cook for another 5 to 10 minutes on low heat.<br \/>\nServe hot with rice or with roti. My personal preference is having it just plain in a cup with some more yogurt added. <\/p>\n<p><center><img decoding=\"async\" src=\"\/mahanandi\/images\/bendi\/bendicurdimagecopyrighted2.jpg\" class=\"noborder\" alt=\"Okra in Yogurt Sauce and Beetroot-Tomato Pulao\" \/><br \/>\n<small>Okra in Yogurt Sauce and Beetroot-Tomato Pulao<\/small><\/center><!--caad57417c5a008e9adbe16d8d852342--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52,107],"tags":[],"class_list":["post-596","post","type-post","status-publish","format-standard","hentry","category-okra","category-yogurt"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/596","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=596"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/596\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=596"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=596"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=596"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}