Okra/ladies finger in yoghurt/Vendakkai Raita

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Ladies finger is cooked and then tossed in yoghurt is this simple dish. Too many simple dishes these days makes me wonder if cooking is that easy or if I am picky about my recipes. As long as the dishes tastes good, it shouldn’t matter. 🙂 I have also learnt that cooking is all about putting together the right ingredients for a outstanding outcome. If only marriages were that simple. Ha, likewise I can be very bad at comparisons . Moving to the recipe, okra should not be cooked with water at the beginning and should be patted dry to prevent it from turning slimy and sticking together. Adding the salt towards the end of the cooking process also helps.


Adapted from : Here

Serves : 2-3

Ladies finger / okra

Oil : 1.5 tbsp

Chilli powder : 3/4 tsp

Asafoetida : 1/4 tsp

Cumin : 1/2 tsp (optional)

Yoghurt / Curd : 1/2 cup beaten

Besan : 1/2 tsp (optional)

Urad dal : 1.5 tsp

Method :

Wash the ladies finger and let it drain completely. With a towel pat dry to remove water completely.

Heat the oil in a non stick pan or kadai,  add the ladies finger cut up to 1 cm in size and toss it really well. Saute well. Do not close with lid of the pan

After about 3 minutes, add the chilli powder and keep sauteing till they are 3/4th cooked.

Add the besan now if using and stir fry till they are cooked completely. Keep aside to cool

Beat the yoghurt, curd and when the ladies finger is cold add it to the curd. Toss

Temper with cumin, urad dal and curry leaves.

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