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Ingredients
1/4 kilo of tender bhendi (okra)
oil to fry
1 cup of yogurt/thick curd
1/2 cup of butter milk
4-5 green chillies
Seasoning Agents:
2 pinches of asafoetida (commonly called as hing in hindi)
1 tsp of whole cumin seeds
1/2 tsp of mustard seeds
1/2 tsp of turmeric powder
1/2 tsp of red chilli powder
salt to taste
Method
Cut the Okra (circular wise) for about 3-4 mm thickness. Chop the green chillies.
Beat the yogurt/ curd and butter milk and add salt to taste along with chopped chillies.
Heat 30ml of edible oil in Kadai and add seasoning agents to it.
Wait till mustard seeds splutters, add okra and deep fry till they turn red.
Mix with turmeric and chilly powder with fried okra. Cool this for 5-7 minutes.
Soak the okra with the beaten yogurt mixture for 15 min.
Serve along with Chapati are can be used as a side dish.
1/4 kilo of tender bhendi (okra)
oil to fry
1 cup of yogurt/thick curd
1/2 cup of butter milk
4-5 green chillies
Seasoning Agents:
2 pinches of asafoetida (commonly called as hing in hindi)
1 tsp of whole cumin seeds
1/2 tsp of mustard seeds
1/2 tsp of turmeric powder
1/2 tsp of red chilli powder
salt to taste
Method
Cut the Okra (circular wise) for about 3-4 mm thickness. Chop the green chillies.
Beat the yogurt/ curd and butter milk and add salt to taste along with chopped chillies.
Heat 30ml of edible oil in Kadai and add seasoning agents to it.
Wait till mustard seeds splutters, add okra and deep fry till they turn red.
Mix with turmeric and chilly powder with fried okra. Cool this for 5-7 minutes.
Soak the okra with the beaten yogurt mixture for 15 min.
Serve along with Chapati are can be used as a side dish.
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