ingredients
100 g (3 1/2 oz) Okra (hhindi), washed, dried, sliced diagonally into 2 mm-thick pieces
Vegetable oil for frying
4 1/2 cups (900 g) 2 lb Yoghurt (dahi), thick
Salt to taste
a pinch Red chilli powder
a pinch Cumin (Jeera) seeds, roasted, powdered
Vegetable oil for frying
4 1/2 cups (900 g) 2 lb Yoghurt (dahi), thick
Salt to taste
a pinch Red chilli powder
a pinch Cumin (Jeera) seeds, roasted, powdered
method
1. Heat the oil in a wok (kadhai); deep-fry the okra till crisp. Remove
and drain the excess oil on absorbent kitchen towels.
and drain the excess oil on absorbent kitchen towels.
2. Whisk the yoghurt with salt. Add fried okra and mix well.
3. Garnish with red chilli powder and cumin powder. Serve chilled.
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