Name: Crisp-fried okra in spicy yogurt dressing
Yield: Serves 4–6
Cuisine: India
Ingredients: 225 g/8 oz/1 cup full-fat (whole) natural (plain) yogurt; 2.5 ml/½ tsp ground turmeric; sunflower oil for deep-frying; 1 dried red chilli, snipped; 225 g/8 oz okra, cut into discs about 3mm/⅛ in thick; 2.5 ml/½ tsp salt, or to taste; 5 ml/1 tsp cumin seeds; 5 ml/1 tsp coriander seeds; 2.5 ml/½ tsp sugar

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Okra is an acquired taste, or rather texture, but is a very popular vegetable all over India and is cooked in many ways. Quick-cooking it, using a stir-frying or deep-frying method, retains its glutinous nature. This recipe, Bhindi Pachadi, includes a yogurt dressing, but you can also serve the deep-fried okra on its own as a side dish, sprinkled with salt, chilli and cumin.