- Heat oil and deep-fry lady’s fingers till crisp. Drain and keep aside on absorbent paper till required.
- Heat oil in a heavy pan, add mustard seeds and allow to splutter.
- Add asafoetida, curry leaves, red chillies and then the paste.
- Stir fry for a few seconds and add curds, stirring continuously.
- Allow to boil and thicken a bit.
- Add lady’s fingers, stir, resume boiling and take off fire.
- Garnish with chopped coriander.
- Serve hot.
Recipe courtesy of Saroj Kering