OKRA IN YOGURT

The ladies finger, just as elegant as its name....it is also one of the most nutritious vegetables. This dish is originally from my mom’s kitchen. It’s one of my favourite ones too...simple and delicious...and can be served with rice, pita bread or chapattis.

And for those people who mistake this dish for "vendekya pachadi". This has nothig to do with that dish and has an entirely different preparation.

Ingredients: (serves 6-7)

Baby okra - ½ kg thinly sliced

Onion - 1 large thinly sliced

Tomato- 1 large chopped

Yogurt - 1 ½ cup

Green chilli paste - 1 teaspoon

Mustard seeds - ¼ teaspoon (optional)

Curry leaves - 1sprig (optional)

Oil- 1 tablespoon

Salt to taste

Method:

1.       Heat oil in a vessel

2.       Splutter mustard seeds. Add green chilli paste and curry leaves.

3.       Sauté onion and till almost golden.

4.       Add tomato and cook with lid closed.

5.       Once tomato mixes in well, add okra and salt to taste. Close vessel and let it cook, stirring  occasionally till okra is well done. Then transfer the mixture into a bowl and let it cool.

6.       Once cooled to room temperature, add the yogurt and mix well. Adjust salt and serve.

Tips & Tricks:

·         Use coconut oil for that zing in the flavour.

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