Okra and Curd Masala
A flavorful South Indian dish featuring sautéed okra and a rich curd-based masala, perfect as a side dish with chapati.
Ingredients
- unit/count Okra
- 3 teaspoons Oil
- 2 unit/count Green cardamom pods
- 4 unit/count Green chillies
- 1 unit/count Onions, finely chopped (Cut into small pieces)
- 1 unit/count Tomatoes, thinly sliced (Cut into thin slices)
- 0.5 cup Curd
- 1 teaspoon Fennel seeds powder
- 0.25 teaspoon Turmeric
- 2 teaspoons Red chilli powder
- 2 teaspoons Coriander powder
- 0.25 teaspoon Garam masala
- to taste Salt
- as needed Water (For adjusting consistency)
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Instructions
- 1Combine all the masalas in a small container. Add a little water to form a watery paste. Set aside.
- 2Heat oil in a rounded pan or kadai. Add the cut okra and fry until well cooked. Remove and set aside.
- 3In the same pan, add more oil if needed. Once hot, add green cardamom pods and green chillies. Sauté until the chillies are cooked. Add finely chopped onions and sauté until they are slightly browned.
- 4Add the sliced tomatoes to the pan along with the prepared masala paste. Sauté until the tomatoes become mushy.
- 5Add water to achieve a semi-gravy consistency. Stir in salt and the cooked okra. Reduce the heat and simmer.
- 6Add curd to the pan, cover, and cook for an additional 5 minutes. Serve hot with chapati.
