Dahi Bhindi

Ingredients:

• 250 gms tender lady’s fingers (I used baby okra, wash and pat dry with a kitchen towel, trim the top and ends)
• ½ inch ginger piece
• ¼ tsp pepper corns
• 1 tbsp oil
• 1 dry red chilli (tear into two pieces)
• 1 tsp cumin seeds
• 2 green chillis slit lengthwise
• 1 tsp coriander pwd
• pinch of turmeric pwd or haldi
• 1 tbsp besan (bengal gram flour) dry roast the flour stirring constantly till it gives a roasted aroma
• 1 cup curds (made from skimmed milk)
• salt to taste

Method:

• Peel the ginger and make a paste of pepper corns and ginger. Keep aside. Whisk the curds and keep aside.
• Heat oil in a cooking vessel and add the dry red chilli and cumin seeds and stir fry till the aromas come out.
• Add the green chillis, coriander pwd, turmeric pwd, besan and stir well for a few seconds. Don’t burn it.
• Add the trimmed and cut lady’s fingers (which have been stir fried in a tbsp of oil for 3-4 mts) and salt and cook over medium heat stirring frequently for 4-5 mts.
• Stir in the ginger-pepper corn paste.
• Reduce flame and add the whisked curds and mix well and cook covered for 12-15 mts stirring occasionally or till the okra is cooked and you get the desired curry consistency.
• Serve hot with white steamed rice or chapatis.