500 gms okra (bhindi)
2 tsp urad dal (white gram)
1/2 tsp mustard seeds
1 tsp cumin seeds
4 red chilies, whole
1 onion, finely chopped
2 tomatoes, finely chopped
1 tsp chili powder
1/2 tsp turmeric powder
3/4 cup yogurt, whisked
Salt to taste
1/2 coconut, grated
1/4 cup cashew nuts
8-10 curry leaves
Oil for frying

Okra Curry With Yogurt

1. Grind together the coconut and cashews to a fine paste. Keep aside. Remove the base and tip of each okra and cut into halves.
2. Heat oil in a frying pan and deep fry the okra for 5-10 minutes. Drain excess oil and keep aside.
3. Reheat 3 tbsp of the same oil in another pan, add mustard seeds, cumin seeds, urad dal, curry leaves and fry for a minute. Also add onion and fry until golden brown.
4. To this, add tomatoes, chili powder, turmeric coconut paste and salt. Cook until the oil gets separated.
5. To the yogurt, add 1 cup of water and mix into the masala. Bring to a boil stirring continuously.
6. Now add fried okra, cover the pan and simmer for 10-15 minutes.
7. Serve hot with chapaties or pulao rice.
   Serves: 4
   Preparation time: 30-40 minutes