Okra in Mustard Coconut Yogurt Sauce

Ingredients:

Vendakka /okra,sliced – 1 cup

Green chili,sliced – 1 or 2

Yogurt- 3/4 to 1cup

Salt- to taste

For coconut paste:

Grated coconut – 1/4 cup

Cumin seeds- 1/4 tsp

Mustard seeds- 1 pinch

Water- as required

For Tempering:

Coconut oil – as required

Mustard seeds – 1/4 tsp

Dry red chilies- 1 or 2

Curry leaves- few

Preparations

Heat oil in a pan,add okra , green chilies and salt to taste , fry until it turns golden brown and slightly crisp. Set aside. 

In a blender,add all the ingredients listed under ‘for coconut paste’ with just enough water to form a smooth paste.Combine the coconut paste with the yogurt and gently heat this mixture for few minutes over medium low flame and turn off the stove.(Do not allow it to boil.)For tempering, heat oil in a pan and add mustard seeds ,let it splutter.Add dry red chilies and curry leaves.Fry for few seconds and add this to the curry.

Finally add the fried okra and salt to taste.Cover and keep aside for about 5 minutes before serving.Serve with rice.

 

NOTES

 Adjust the amount of green chilies according to your taste.

 

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