Bhindi Dahi (Kerala Style)

Ingredients

1/2 kg ladies finger (bhindi)
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
1 tbsp urad dal (split black lentils)
3 whole red chillies
5 to 6 curry leaves (kadi patta)
1 onion, chopped
2 tomatoes, chopped
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1/3 cup curds (dahi)
3 tbsp oil
salt to taste
oil for deep-frying

To be ground into a paste
1 coconut
2 tbsp cashewnuts (kaju)

Method


For the bhindi

Cut the bhindi into 37 mm. ( 1 1/2 " ) pieces.
Deep fry in oil until crisp.
Heat the oil, add the cumin seeds, mustard seeds and urad dal and fry. After a while, add the red chillies and curry leaves and cook again until the seeds begin to crackle.
Add the onion and saute until golden in colour.
Add the tomatoes, chilli powder, turmeric powder, the paste and salt and fry until the oil separates.
Add 1-1/4 cup of water to the curds and churn. Add to the mixture. Add the bhindi and cook for a few minutes.
Serve hot.

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