Fried okras in a yoghurt-coconut gravy
Serves 6
Ingredients:

500 gm bhindi
1 cup grated coconut
1/3 cup water
1/3 cup milk
1 tsp cashew nuts, ground to paste
2 tsp oil
Oil for deepfrying the bhindi
2 whole red chilies
1 tspmustard seeds
1 tsp cumin seeds
½ cup chopped onion
1 cup chopped tomatoes
1 tsp red chili powder
1 tsp chaat masala
Salt to taste
4 tsp urad daal
½ cup yoghurt, well whisked
1 cup water
Few curry leaves
2 tsp oil for tempering

Garnish

Grated coconut
Coriander leaves
Preparation Method:

1. Cut the bhindi in 1 pieces. Deep fry and drain well on paper. Keep adide.

2. Heat the oil in a kadahi; add the whole red chilies, mustard seeds, cumin seeds and split black beans. Saute till they start to crackle.

3. Add onions to it and fry well till golden brown. Next add the tomatoes and fry well.

4. Add the red chili powder, chaat masala, salt and mix well.

5. Next add the yoghurt and the coconut paste. Mix well.

6. Mix in the water, add the deep fried bhindi to the gravy and stir.

7. Cook on low heat till the gravy attains the desired consistency.

8. For the tempering, heat the oil in a smallpan. Add the curry leaves, sauté just for a few seconds and then pour over the gravy.

9. Serve hot garnished with grated coconut and chopped coriander leaves.