Whole Okra in Yogurd Sauce.

Ingredients:

Whole Okra 15(trim their ends)
Cashew nuts 10 – paste
Coconut grated 1 cup – paste
Yogurds 1-2 cups
Ginger 2″ peeled and made into paste
Papper – wet-ground to paste
Salt
Turmeric powder 1-2 pinch
Chili powder 1/2 spoon
Besan powder(bengal gram powder) 2-4 spoons
Oil few spoons.

For Sesonning:

Mustards seeds 1/4 spoon
Cumin seeds 1/4 spoon
Asafoetida 1/4 spoon
Curry leaves few
Dry red chilies 3
Oil few spoons.

Method:

Heat oil in a wide pan, stir- fry okra in it, till it turns golden color. Add salt, turmeric, chili powder and besan powder to it. Stir-fry without any musilageneous texture.

To this add pepper paste and ginger paste. Fry for another 2 minutes or maybe till its fragrant.

Add yogurts, cashew and coconut paste too. Bring this to boil.

Remove from stove and transfer to display vessel.

In a seperate pan, heat oil. add the sesonning items and wait till it pops and splutters. Now run this sesonning over the gravy prepared.

Serve with warm steamed rice or chappathi.