Dahi bhindi (lady finger in creamy yogurt gravy)

Ingredients

• 1/2 kg Okra washed,dried and chopped in 1 inch pieces
• 2 onions chopped finely
• 1 cup curd beaten
• 1 tbsp fresh cream (optional)
• 1 teaspoons sugar or jaggery powder
• 1 teaspoons ginger paste
• 1 teaspoons amchur powder
• 1 teaspoons red chilli powder
• 1/2 teaspoons turmeric powder
• 1/2 teaspoons coriander powder
• 1/2 teaspoons cumin powder
• 1 teaspoons garam masala or kitchen king masala
• Salt to taste
• Ghee and Coriander leaves for garnishing

For Tempering:

• 2 teaspoons oil
• 1 teaspoons urad dal
• 2 dry red chillies broken
• 1 teaspoons cumin seeds
• 5-6 curry leaves
• a pinch of Asafoetida/hing
• 1 bay leaf

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Preparation

• In a pan heat 1 teaspoon oil and add the chopped okras, cover them on medium heat until light browned and crispy on the edges.
• Turn off the heat and keep aside. In another pan heat 2 teaspoons oil for tempering, add mustard seeds, urad dal, red chillies, hing, curry leaves and bay leaf.
• As soon as the urad dal starts getting light brown in color add in the chopped onions and fry them until translucent.
• Add in the cooked okra pieces along with the rest of the masalas.
  
• Add few tbsp of water and cook for few minutes. Lower the heat and add in the well beaten curd and fresh cream and mix well.
• Again you can add few tbsp of water to achieve the required consistency.
• Cover and cook for 5 minutes.Garnish with fresh coriander leaves and drizzle some ghee, serve hot with rice or roti.

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