By Devi Poojari
A simple recipe of tender okra mixed with a coconut-yoghurt mixture, makes for the perfect yoghurt-based side dish to eat as an accompaniment with your meals during the summers.
250 grams okra, chopped 1 teaspoon mustard seeds 1 red chilli, broken 4-5 curry leaves ½ cup yoghurt ¼ cup coconut 1 teaspoon cumin seeds 2 green chillies 1-inch piece ginger, smashed Salt, to taste 2 tablespoons coconut oil
Heat the oil in a pan and temper the red chilli, mustard seeds and curry leaves.
As they splutter, add the chopped okra and sauté for 10-12 minutes on a medium heat.
Make a paste using the coconut, green chillies, ginger and cumin seeds.
Once the okra is cooked through considerably, season with salt and add the coconut paste.
Cook the mixture for an additional 5-7 minutes and adjust seasoning, if needed.
Whisk the yoghurt until smooth and transfer the coconut-okra mixture to the yoghurt. Serve warm.
Image Credit: delish.com