Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Okra in Yogurt Sauce (Bendakaya~Perugu Kura)


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
Okra in Yogurt Sauce and Beetroot-Tomato Pulao

Posted by Indira©Copyrighted in Benda Kaaya(Okra), Yogurt (Monday October 16, 2006 at 12:07 pm- permalink)
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