Bhenga Gojju (aka Okra-yogurt “salad”)

This is one of my favorite dish that is quick and easy to make and tastes delicious.

– 1/2lb Fresh Okra (please do not try this with frozen okra!)
– 3C almond yogurt
– 1t chilly powder
– 1t mustard seeds
– 6-8 curry leaves
– 1T coriander leaves, chopped



Cut the okra into small pieces, sprinkle salt on them and shallow fry them till they are all evenly brown. Take them off the pan, sprinkle the chilly powder and toss well and set aside. Meanwhile, mix the yogurt with a fort till it has a smooth consistency. In a small pan, take some oil and heat it on high. When it is really hot, reduce to medium heat, add the mustard seeds and cover it with a lid and wait till they stop sputtering. To this, add the curry leaves and again cover it. Turn the heat off. Meanwhile, add the okra to the yogurt, top it with the curry leaf-mustard seed tempering and the chopped coriander leaves. Serve as an accompaniment to rice/daal combinations or as a meal with some chapattis.

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