2 cup(s) chopped okra (lady finger) 4 cups yoghurt lightly beaten
2 green chilli(es) chopped and crushed with salt
1 teaspoon(s) mustard seeds
½ teaspoon(s) each of asafoetida and turmeric powder
1 tablespoon(s) oil
salt to taste
oil for deep frying
- Combine the yoghurt, crushed green chilli(es)and salt in a bowl. Mix well. Keep aside. Heat the oil for deep frying on a high flame till hot. Drop in the chopped okra and fry on medium heat for 4 minutes or till light brown in color. Drain and keep aside.
- For the tempering, heat the oil in a pan for 2 minute(s). Add the mustard seeds. Let them crackle. Now, add the asafoetida and the turmeric powder. Fry on low heat for a few seconds.
- Add the tempering to the seasoned yoghurt. Mix well. Keep refrigerated.
Add the fried okra pieces to the yoghurt just before serving.
Serve cold or at room temperature with: Cumin Rice or any other rice dish of your choice.
Serves: 4
Cooking time (approx.): 6 minutes
Style: South Indian Vegetarian
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