By Devi Poojari
Make this summery raita with stir fried okra, that is spiced with the classic Keralan flavours of mustard seeds, curry leaves and coconut oil and eat as an accompaniment to lunch or dinner.
½ cup okra, chopped 1 teaspoon urad dal 1 teaspoon mustard seeds 2 red chillies, broken 6-7 curry leaves 1 pinch asafoetida 1 tablespoon coconut oil 1 cup fresh yoghurt Salt, to taste
Whisk the yoghurt with some salt and set aside, once smooth.
Heat the oil in a pan and temper the asafoetida, mustard and urad dal, curry leaves and red chillies.
As they start to splutter, add the chopped okra and saute for a few minutes, until browned.
Lower the flame and allow it to cook through completely before seasoning with salt.
Add the stir-fried okra to the whisked yoghurt and combine well. Serve immediately.
Image Credit: delish.com