Ingredients:

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Method:

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

Recipe courtesy of Saroj Kering