Okra Buttermilk Curry
200 g Okra
500 g Yogurt
1/2 tsp Turmeric
50 ml Oil
1/2 tsp Mustard Seeds
1/4 tsp Fenugreek Seeds
4 Red Chillies
2 sprigs Curry Leaves
2 Onions, sliced
2 Green Chillies, cut lengthwise
Salt, to taste
1 tbsp Coconut Oil
Cut the okra into 1.5 cm long pieces. Whip curd with turmeric and keep aside.
Heat oil and season with mustard seeds, fenugreek seeds, red chillies and curry leaves. When the mustard seeds pop, add the onions and green chillies. Saute well.
Add the okra and fry well. Finally add the whipped yogurt, salt to taste and simmer on low heat.
