This is a very easy homemade dish where sautéed okra is cooked in a yoghurt based gravy. Very simple to prepare, it tastes absolutely yummy. It is truly a vegetarian's delight and can be enjoyed with any form of rice or Indian bread. This humble and common veggie takes very less time to prepare so you can dish out this delectable curry in no time. Do check out the step by step pictorial recipe to prepare it.
- 12-15 okra, cut into 1" thickness
- 1 cup yoghurt, well beaten
- 3 tbsp. mustard oil
- 2 cardamoms
- 1" cinnamon stick
- 4 cloves
- 1 tsp. cumin seeds
- 1 bay leaf
- 1/4 tsp. asafoetida
- 1 onion, chopped
- 1 tbsp. ginger-garlic paste
- 1 tbsp. coriander-cumin powder
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. garam masala powder
- salt to taste
- 1 tsp. kasuri methi, crushed
- 2 slit green chilies
- 1 tbsp. coriander leaves, chopped
Heat 1 tbsp. oil in a pan and stir fry the okra till light brown. Drain and keep aside.
Heat remaining oil in the same pan and temper with cumin seeds, asafoetida, cinnamon, cardamoms, cloves and bay leaf. Sauté for a few seconds.
Add the onion and stir fry till light brown. Then add the ginger-garlic paste and cook till the raw smell disappears.
Add the coriander-cumin powder, red chili powder, turmeric powder and garam masala powder. Give it a stir and then add the yoghurt, kasuri methi, salt and green chilies.
Keep stirring continuously on a medium flame for 2 minutes. Now add the fried okra and simmer, covered till the gravy thickens to a desired consistency.
Switch off the flame and transfer to a serving bowl. Garnish with coriander leaves and relish with steamed rice, jeera rice, pulao, paratha, poori or chapatti.
Add the fried okra & simmer, till the gravy comes to a desired consistency.
Garnish with coriander leaves & relish with steamed rice, jeera rice, pulao,
paratha, poori or chapatti.
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