Serves 4

4-cups yoghurt 100g bhindi
1 tsp mustard seeds Pinch of asafetida
5 red chillies 5-tsp oil
½ cup gram flour 2 sprigs curry leaves

The Paste

½ cup coconut 1-tsp cumin seeds
5 green chillies


  1. Cut okra In small pcs, fry them in oil, keep aside In a heavy pan mix yoghurt, gram flour and the paste.
  2. Heat oil, add mustard, asafetida, red chillies, curry leaves and turmeric powder.
  3. Pour this tadka in yoghurt. Heat the yoghurt mix with the bhindi Garnish with cilantro.
Nutrient Composition Per Serving
Energy (Kcal) 234 Carotene (μg) 75.31
Protein (g) 7.24 Vitamin C (mg) 1.13
Carbohydrate (g) 14.60 Mg (mg) 39.7
Fat (g) 16.38 Na (mg) 43.23
Fibre (g) 1.91 K (mg) 259.0
Minerals (g) 1.63 Mn (mg) 0.22
Calcium (mg) 178.88 Zn (mg) 0.38
Phosphorus (mg) 190.63 Cr (mg) 0.003
Iron (mg) 1.39