BHINDI KADHI: OKRA YOGURT CURRY

BENDEKAI MAJJIGE HULI

PUNJABI STYLE

You Need: (To serve 4 people)

• Cut Okra (Bhindi/Bendekai) - (2-3 cup)

Cut Okras lengthwise.

• Yogurt/Butter Milk - (3-4 cup)

• Gram Flour (Besan/Kadale Hittu) - (2 tbsp)

     To Paste:

• Green Chillies (Hara Mirch/Hasi Menasinakai) - (2-3)
• Garlic Cloves/Garlic Paste (Lasan/Bellulli) - (2-3/1 tbsp)
• Ginger/Ginger Paste (Adrak/Shunti) - (A small piece/1 tbsp)

Grind green Chillies, Garlic and Ginger (or Ginger and Garlic paste) into smooth paste by adding little water.

• Turmeric Powder (½ tsp)

• Salt (To taste)
• Water

     For Seasoning (Tadka/Oggarane):

• Oil (for seasoning) - 1 tbsp
• Mustard seeds (Rai/Sarso/Sasive) - ½ tsp
• Cumin Seeds (Jeera/Jeerige) - 1 tsp
• Dry Red Chillies (Lal Mirch/Ona Menasinakai) - (2-3)
• Curry leaves (Kadi Patta/Kari Bevu) - (1-2 sticks)
• Asafoetida (Hing/Hingu) - (2-3 Pinch)

     Method:

• Add Gram Flour, Green Chillies - Garlic - Ginger paste, Turmeric powder, Salt into Yogurt and beat well. You can add little water if needed. Make sure there are no lumps of gram flour.

• Heat oil in a pan. Add Mustard seeds, Cumin seeds, Red chillies one by one. When mustard seeds starts spluttering, add Curry leaves and Asafoetida. Saute for a second.

• Add cut Okras and little salt and saute for 4-5 minutes., till okra gets tender and dark green in color.

• Add Yogurt mix and boil for 2-3 minutes. (If the mix gets thicker, add a little water and bring to a boil.)

Switch off the gas/stove and serve hot with Rice/Chapatis.