Okra in Curd-Sauce

Though the name seems to be a bit modern, this is a traditional Maharashtrian recipe called 'Takatli Bhendyachi Bhaji'. This is made from a special type of Okra known as 'Navdhari Bhende' in Marathi. This Okra is available only during the rainy season in India. It is a very tender vegetable and takes very little time for cooking. This recipe requires very few ingredients but tastes awesome. This is my grandmother's recipe and is a tribute to her.

Servings :
For 4 people (Approx)

Ingredients :

500 gms Okra (Navdhari Bhende)
1 tspn Ghee (Clarified unsalted butter)
1 tspn Cumin Seeds (Jeera)
1/2 tspn Asafoetida (Hing)
8-10 Curry leaves
2 Green chillies (finely chopped)
1 cup sour curds*
1 cup water*
2 tbspns Chikpea flour (Besan)
2 tspns Sugar
2 tbspns fresh scrapped coconut 
2 tbspns fresh chopped coriander leaves
Salt to taste

*Alternatively 2-3 cups of Sour buttermilk may be used

Method :

Pre-preparation :

Wash Okra and dry it with a cloth. Chop it into half inch pieces. Set aside. Take curds in a bowl and add Chickpea flour to it. Mix it with curds. Ensure that there are no lumps in the mixture.

To make Curry :

Heat ghee in a pan. Add Cumin seeds, Asafoetida, Curry leaves and Green chillies to it. Mix it well. Then add chopped Okra in the tempering. Stir it for 4-5 minutes so that the Okra is half-cooked. Then pour curd mixture over the Okra. Then add salt and sugar to it. Add some water to adjust the consistency. Let it cook for another five minutes.

Then add scrapped coconut and cover the pan. After the Okra is cooked add chopped corriander and switch off the flame. Serve hot with Indian Roti.

Notes :

You may also add roasted peanuts crush to enhance the taste.
The Ghee should not be substituted with Oil as it gives bad flavour to the vegetable.

Stepwise Pictures :