Jain-Style Okra In Spiced Yogurt Recipe

About this recipe

A flavorful and refreshing Jain-friendly dish featuring crispy okra mixed with spiced yogurt, perfect for a light dinner. This no-bake recipe is quick to prepare and full of aromatic spices.

Ingredients

• 100 g Premium Curry Leaves
• 100 g Premium Coriander Leaves Without Roots
• 200 g Lady Finger Diced (Bhendi Cut)
• 80 g Urban Platter Cayenne Pepper Powder
• 100 g Jk Jeera Powder / Cumin Powder
• 1 kg Akar Powder Salt
• 1 kg Whole Farm Grocery Sugar (Packet)
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 200 g Whole Farm Premium Black Small Mustard Seeds

Instructions

1. 1. Take 1 1/2 cups of water in a bowl and mix in a little cayenne pepper powder to achieve a fine consistency.
2. 2. Wash and thoroughly dry 250 g of Lady Finger Diced (Bhendi Cut). Cut the Lady Finger Diced into round slices about 1/4 to 1/2 inch thick.
3. 3. In a small bowl, mix 1 teaspoon of ground cayenne pepper, 1/4 teaspoon of cumin powder, 1/2 teaspoon of salt, and 1/4 teaspoon of sugar. Set this spice mix aside.
4. 4. Heat 2 teaspoons of oil in a pan over medium heat. Add 1 teaspoon of mustard seeds and let them splutter. Then add a pinch of cumin powder and 3-4 curry leaves. Stir for a few seconds until aromatic.
5. 5. Add the sliced Lady Finger Diced to the pan and stir well. Cook, stirring occasionally, until the Lady Finger Diced becomes crisp and lightly browned, about 8-10 minutes. Remove from heat and let the Lady Finger Diced cool for 10 minutes.
6. 6. Once the Lady Finger Diced has cooled, mix it gently with the prepared water mixture. Ensure the Lady Finger Diced is evenly coated.
7. 7. Garnish the dish with 1 tablespoon of finely chopped fresh coriander leaves before serving.