Okras in Yogurt, Dahi Kadhi

Beat the yogurt with a fork and fold in the chickpea flour. Stir thoroughly with water, no lumps should form.

Grind the ginger and chili together. Rinse the okras. Using a sharp kitchen knife, sharpen the stem like a pencil without damaging the pod.

Bring the yogurt mixture to a boil in a saucepan. Stir in the ginger-chili puree, season with sugar and salt, and pour in the okras.

Heat the ghee or oil in a second saucepan and sauté the fenugreek, cloves, curry leaf seeds and cumin seeds in it for 30 seconds. Remove from the heat and add the asafetida. Immediately fold in the yogurt mixture. Return to the kitchen stove and gently toss for 15-20 minutes until the okras are cooked.

peeled and cut into small pieces according to the size of okras.

Info: The main ingredients in this curry, besides okras, are yogurt and chickpea flour (besan). It tastes delicious and is an almost daily part of a meal, traditionally served in “thalis”, small metal bowls, in Gujarat. Its sweet and sour flavor is accentuated by a hint of chili. The curry has a narrow consistency and can be eaten like a soup.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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