DAHI BHINDI

South Indian style bhindi. My personal favourite.

Preparation Time : 20 mins.
Cooking Time : 15 mins.

Serves 4.

Ingredients
4 cups bhindi (lady fingers), cut into 1½" pieces
1 teaspoon cumin seeds (jeera)
1 teaspoon mustard seeds (rai)
1 tablespoon urad dal (split black lentils)
3 whole dry red chillies, broken into pieces
5 to 6 curry leaves (kadi patta)
½ cup chopped onions
1 cup chopped tomatoes
1 teaspoon red chilli powder
½ teaspoon turmeric powder (haldi)
¼ cup fresh curds (dahi)
3 tablespoons oil
Salt to taste

To be ground into a paste
½ cup freshly grated coconut
2 tablespoons broken cashewnuts (kaju)

For the bhindi
1.Heat the oil in a pan and sauté the lady fingers in oil until crisp. Remove and drain on absorbent paper.
2.Heat the oil again; add the cumin seeds, mustard seeds and urad dal. When they crackle, add the red chillies and curry leaves.
3.Add the onions and sauté until it is golden in colour.
4.Add the tomatoes, chilli powder, turmeric powder, the ground paste and salt and fry until the oil comes out from the sides.
5.Add 1¼ cups of water to the curds, beat well and add it to the mixture.
6.Add the sautéed bhindi and cook for a few minutes.
7.Serve hot.

Tips
If you don't wish to deep fry the bhindi you can sauté it. But the bhindi.