Ingredients

• 250 g - lady's finger
• 2 tbsp - grated coconut
• 6 - cashew nuts
• 1 - onion
• 2 - tomato
• 1/4 tsp - red chilli powder
• 1/4 tsp - coriander powder
• A pinch - turmeric powder
• 1 tbsp - oil
• 1/4 tsp - cumin seeds
• 1/4 tsp - mustard seeds
• 1 tbsp - curd
• Salt as needed
• A few - curry leaves

How to Make Hydrebadi Okra

• Cut the edges of the ladies finger and chop it lengthwise.
• Add 1/2 tbsp of oil in a kadai and fry it in a low flame(stirring in between) for 10 mins.
• Grind the coconut and cashew into a smooth paste.
• Add little water 2 tsp) while grinding.
• When the okras are done, keep it aside.
• Chop the onions and tomatoes finely.
• Add oil in the kadai and throw in the mustard seeds, cumin seeds and curry leaves.
• Add the onions too.
• When the onions turn pink, add the tomatoes and add the red chilli powder, salt, coriander powder, turmeric powder and saute well.
• Saute in a low flame till the tomato becomes mushy.
• Add the curd at this stage and nicely mix it to the onion tomato mixture.
• Now add the ground coconut cashew mixture.
• Add the cooked okras and mix gently.
• Transfer to a serving bowl and serve hot.
• Recipe courtesy: Jeyashri's Kitchen