200 gm Okra
1/4 Tsp Turmeric
1 Tsp Coriander powder
1 Tsp Cumin powder
1/2 Cup Yogurt
1 Tsp Mustard seeds
Pinch of Asafoetida
8-10 Curry leaves
Handful of chopped Coriander leaves
Red chili powder to taste
2 Whole Red chilies
Salt to taste
Remove the top and nail portion of okra and cut into 1 inch pieces. Now add cumin powder, turmeric powder, coriander powder, red chili powder and salt to the okra and mix it well.
In a pan heat 1 to 2 Tbs oil, fry the okra until it gets soft and brown.
In a bowl beat yogurt with some water. Do not make the yogurt too thin or not too thick. Keep in mind that after adding the okra the yogurt will get thick. Add some red chili powder and coriander leaves and mix it well.
Now add the fried okra to the yogurt and give a good mix.
In the same pan(which used for frying okra) heat up 1 tbs of oil, add whole red chili and mustard seeds.
After the mustard seeds splutter, add asafoetida then add curry leaves.
Add this tempering to the okra and yogurt mixture.
Serve dahi bhindi with rice or chapati.