|10-15 Long Okra||1 tsp Red Chilli Powder||1 tsp Mustard Seeds||Salt|
|2 Cups Plain Yoghurt||1 pinch Turmeric||2-3 Curry leaves||Oil|
|1 pinch Hing||Dhania|
|1 tsp Urad Dal|
Wash the okra and pat dry with a rough towel to remove sliminess.
Cut the Okra into 1/4 inch pieces.
In a flat skillet, splutter mustard seedsand curry leaves
Add Urad Dal and roast until medium dark.Switch off the heat.
Add the Hing, Turmeric, Salt and Red Chilli powder and saute in the heat of the skillet for half a minute.
Add the Okra and get the heat back on.
Saute on high for 2-3 minutes until it is well coated by the spices and set it on medium heat uncovered tossing occassionally for about 12-15 minutes.
In a bowl, whisk the Yoghurt until it is very smooth.
Once the okra is dark and crisp, add it to the yoghurt and season with finely chopped Dhania.
Serve before the okra gets too soggy.