Bhinda ni kadhi ( A Curd curry with okra.)

For The Kadhi :

· 1/2 cup unsweetened yoghurt
· 1 tbsp Besan [gram flour]
· 1/4 tsp the grated ginger
· 1/4 tsp Green chilli chopped
· cup water
· 2 tbsp sugar
· tsp salt
· curry leaves

For The Tempering

1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
1/2 tsp cumin seeds.
¼ tsp Asafoetida
4-5 cloves
1 inch piece of cinnamon
§ red chilli broken into pieces
¼ tsp turmeric powder
10-12 curry leaves (Kadhi Patta)
§ tsp ghee [clarified butter]
finely chopped coriander leaves to garnish

Other ingredients

§ 1/2 cups okra (Bhindi), cut into 25 mm. pieces
§ tablespoon oil

Method:

1. Heat 1 tablespoon of oil in a pan, add the okra and cook till tender. Keep aside.
2. In a bowl, mix the curds with the gram flour so that no lumps remain.
3. Heat the oil in a pan, add the cloves, cinnamon and cumin seeds. When the seeds crackle, add the green chillies, grated ginger, curry leaves and asafoetida.
4. Add the curds and gram flour mixture and about 1 1/2 cups of water and stir continuously till it comes to a boil.
5. Add the cooked okra and simmer for 15 to 20 minutes.
6. Season with sugar and salt and add the cooked okra and simmer for 15 to 20 minutes.
7. Serve hot with khichdi.
8. Make sure the okra is dry when you cut it because the presence of any water will make it sticky when it is being cooked.