Serving: 3 | Type: Veg Gravy

Ingredients:

Ladies Finger                -15 (okra)

Butter Milk                   -2 cups

Salt                              -to taste

Turmeric                       -1/4 tsp

Sugar                           -1/4 tsp

For Grinding:

Thuar Dhal                   -1 tbsp (soaked)

Rice                             -1/2 tsp (soaked)

Coriander Seeds           -1/2 tsp (soaked)

Cumin Seeds                -1/2 tsp (soaked)

Green Chili                   -3

Red Chili                      -1

Coconut Grated            -3 tbsp

Ginger (optional)         – 1 inch

Seasoning:

Coconut Oil                  -1 tbsp

Mustard                       -1/2 tbsp

Red Chili                      -1

Curry Leaves                -few

Asafoetida                    -1 pinch

Method:

1. Soak all the ingredients needed for grinding in water sufficient to cover all the ingredients.

2. Cut orka in 1 inch pieces, fry it with a oil and keep it aside.

3. Then grind all the ingredients listed for grinding with water

4. Add the buttermilk to the mixture and grind with the masala at the end.

5. Take the pan keep it in the stove with all the buttermilk masala.

6. Add salt, turmeric and sugar.

7. Boil it on medium flame for 5 minutes.

8. Stir it well. Other wise it will stick to the bottom.

9. Don’t boil it too much, or the buttermilk will curdle.

10. When a slight foam starts forming on the top, turn off the stove.

11. When the raw smell in the buttermilk masala is gone, add fried okra.

12. Now ready to be serve.

Caution: Do not close the buttermilk curry with a lid, the buttermilk might curdled when you close it when it is still hot.

Note:

1. You can add white pumpkin, chayote squash (chow-chow), boil with salt and add it into the buttermilk masala.
2. Do not use yoghurt (curd), only use buttermilk  or sour cream diluted with water.