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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
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