Dahi Bhendi

250 gms Tender Okra, wash and pat dry with a kitchen towel, trim the top and ends and stir fry in a tbsp. of oil for 3-4 minutes.
½ inch Ginger Piece
¼ tsp Peppercorns
1 tbsp Oil
1 dry Red Chill, tear into two pieces
1 tsp Cumin Seeds
2 Green Chillis, slit lengthwise
1 tsp Coriander Powder
A pinch Turmeric
1 tbsp Besan, dry roast the flour stirring constantly till it gives a roasted aroma
1 cup Curd (made from skimmed milk)
Salt to taste

Peel the ginger and make a paste of peppercorns and ginger. Keep aside. Whisk the curds and keep aside.
Heat oil in a cooking vessel and add the dry red chilli and cumin seeds and stir fry till the aromas come out. Add the green chillis, coriander pwd, turmeric, besan and stir well for a few seconds. Don’t burn it.
Add the trimmed and cut lady’s fingers and salt and cook over medium heat stirring frequently for 4-5 mts. Stir in the ginger-pepper corn paste. Reduce flame and add the whisked curds and mix well and cook covered for 12-15 mts stirring occasionally or till the okra is cooked and you get the desired curry consistency. Serve hot with white steamed rice or chapatis