Ingredients:

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Method:

1. Heat oil in a pan.
2. Add the okra to it.
3. Cook, stirring occasionally till okra is cooked.
4. You can close with a lid for a minute or two in between, to fasten the cooking process.
5. Turn off the heat once it is cooked. If possible, cook till the okra is crisp. Keep aside.
6. Grind together the coconut, mustard seeds, jeera and green chillies with a bit of water, into a smooth paste.
7. Add this mixture to the yogurt, add salt and mix nicely.
8. When it is serving time, mix the yogurt mixture and the okra nicely.
9. Heat oil and season with mustard, curry leaves and red chillies.
10. Add the kichadi to the pan and let it cook for a minute before serving.
11. Serve hot with rice.
12. Recipe courtesy: My Kitchen Trials

Recipe courtesy of Rajani