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LADY
FINGERS IN YOGHURT
DAHI
KADHI (GUJRAT)
| This curry is actually a cross
between a lentil and a curry, made with yoghurt and gram flour
(besan) as its main ingredients. It has a delighful
taste and is eaten almost every day as part of the thali
meal. Its sour-sweet flavour is tinged with a hint of chilli.
It is very thin in consistency and ideal to drink as a soup. |
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| Serves
6 |
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| 21/2
Cups whole milk yoghurt |
2
tablespoon ghee or oil |
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5 tablespoon gram flour (besan) |
10
cloves |
| 2
tablespoon chopped fresh ginger |
11/2
tablespoon fenugreek seeds |
| 1
tablespoon chopped green chilli |
1
tablespoon cumin seeds |
| about
20 small ladyfinger (bhindi) |
1/4
tablespoon asafoetida |
| 3
tablespoon sugar |
about
20 curry leaves |
| salt
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| 1 Whisk the yoghurt and add the gram flour.
Mix well with 4 cups water.
2 Puree the ginger and chilli together. Wsh the okra and
trim the stems to minimum without cutting into the vegetable.
3 Bring the yoghurt mixture to the boil in a cooking pot.
Add the ginger and green chilli puree, the sugar salt to taste (about
1 tablespoon ) and okra.
4 Heat the ghee or oil in a ladle and fry the cloves,the
fenugreek and cumin seeds, for 30 seconds, then remove from the
heat and add the asafoetida. Immediately add the yoghurt mixture
with the curry leaves. Cook for a total of 15-20 minutes or untill
the lady fingers are tender.Instead of ladyfinger you can use
of white radish cut into short pieces. |
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