Ingredients:

• 250 g – Okra
• salt to taste
• 1.5 cups – plain yogurt
• For tempering:
• 2 tsp – oil
• 1 tsp – Mustard Seeds
• 1 tsp – Urad Dal
• 1 tsp – Chana dal
• 1 red chilli, halved
• 1/4 tsp – Asafoetida
• a few Curry leaves

Method:

1. Finely chop the okra and set it aside.
2. Heat 2 tsp of oil in a kadai. Add the mustard seeds, urad dal, chana dal, red chilli, asafoetida and curry leaves.
3. When you hear the splutter of mustard, add okra and cook over low heat until it is tender.
4. After the okra is fully cooked, add salt and cook for 1 minute more.
5. Allow it to cool down. Add the curd and mix it with the okra.
6. Serve cold or at room temperature.

Recipe courtesy of Kinnary Patel