Okra / Bendi in yogurt gravy / Bendakaya majjiga pulusu

Preparation time-20 mins
Serves-4
Ingredients:
300 gms Okra/Bendi
500 gms yogurts/curds
1 cup chopped tomato
1/2 cup grated fresh coconut
5 table spoons besan
1 tea spoon mustard seeds
1 tea spoon urad dal
1 tea spoon jeera
2 tea spoons crushed ginger
1/4th tea spoon salt
3 pinches hing
2 pinches turmeric
4 dry red chillies
4 green chillies
8 curry leaves
3 table spoons sunflower oil
Method:

1. Clean and dry bendi with a clean cloth and cut each into 3 pieces.
2. In a sauce pan heat oil and put mustard seeds,urad dal,jeera,turmeric,hing,green chillies,dry red chillies and curry leaves.Saute for a minute till flavors are released.
3. Meanwhile,take curds in a large bowl,add chopped tomato,grated coconut,salt and besan flour to it.
4. Mix it well adding a cup of water and without any lumps of besan left,into a smooth mix.Keep it aside.
   
5. Now add crushed ginger and bendi to seasoning in the sauce pan and fry for 2-3 minutes.
6. Put curds in the sauce pan and mix it along with the seasoning and lower the heat.
7. Keep it for 8 to10mins on low heat till cooked and raises up as milk when boiling.
8. Switch off the heat and garnish with coriander.
9. Goes well as a side dish for rice and even for roti.
10. Tastes good when curds are a bit tangy.So you can try doing this with the refridgerated left over curds from 2-3days.