Okra (Lady Fingers) with Yogurt (Dahi Kadhi)

This curry has delightful taste, sour -sweet flavor is tinged with a hint of chili. It is thin in consistency and can be eaten as a soup.

Stacks Image 150


Serves 4

  • ½ lb okra
  • 2 cups whole yoghurt
  • 4 tbsp gram flour (besan)
  • 2 tsp fresh ginger (finely chopped)
  • 2 green chilies
  • 1 tbsp sugar,
  • 2 tbsp vegetable oil
  • 1 tbsp fenugreek seeds
  • 1 tsp cumin seeds
  • pinch of asafoetida
  • pinch of salt
  • 6 curry leaves

How to make Okra with Yogurt:

  1. Add the gram flour to the yoghurt and whisk. Add 1 cup of water.
  2. Wash the okra and trim the stems.
  3. Bring the yoghurt mixture to the boil in a cooking pot. Add the ginger and green chili, sugar, salt to taste (about 1 tsp)
  4. Add okra.
  5. Heat the oil in a ladle. Add and then fry the fenugreek and cumin seeds, curry leaves for 30 seconds, then remove from the heat and add the asafoetida.
  6. Immediately add the fried spices to the yoghurt mixture.
  7. Cook for 15 - 20 minutes or until okra is tender.
Stacks Image 158

© Namaskaar 2024 | Web design | Privacy Policy

This website uses cookies. You can block at any time, by changing the settings of your web browser. By continuing to use this website without disabling cookies in your web browser you agree to the collection and use of information in accordance with this Policy.
www.indianfoodsite.com contains affiliates' links.