Also called 'bhindi kadhi'.
Combine the yoghurt and the gram flour in a large bowl. Slowly add enough cold water to make a soupy consistency, whisking all the while to remove any lumps. Reserve.
Heat oil in a heavy-bottomed saucepan and add the mustard seeds. As they begin to pop, add the tumeric powder and the ginger reserving some of it to garnish. Add the okra, season with salt and stir gently until the okra is coated with the spices.
Cover the pan with a concave lid, designed to hold water. Fill the lid with cold water. (As the vapours in the pan rise and hit the cold lid above, they condense back into the pan to cook the okra).
After about 10 minutes, pour in the yoghurt and flour mixture. When it is quite hot but not boiling, reduce the heat and cook on a low heat until the sauce thickens.
Keep stirring to prevent it from curdling. If this should happen, whisk the curry lightly. Taste the curry to check that it has lost the raw flour flavour. Serve hot, sprinkled with the ginger.
Nutritional analysis per serving (1 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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