OKRA IN YOGURT / TAKATLI BHENDYACHI BHAJI

This is a traditional Maharashtrian dish or Konkani dish. Here, okra cooked in spicy buttermilk. Very nice flavored, simple and easy to cook. The cuisines of Maharashtra is highly influenced by the crops grown in its different regions or landscapes. Peanut oil, peanuts and cashewnuts have wide usage in various dishes. A lot of variety in dishes from mild to highly spicy dishes of Maharashtrian cuisine, now-a-days popular in everywhere. Not only for food, they are famous for their hospitalities too. Here okra cooks with very less spices and takes a very less time to cook, but tastes delicious.

INGREDIENTS:
1 lb Okra
1/2 tsp Asafoetida (hing)
1/2 tsp Cumin seeds
1/4 tsp Fenugreek seeds (Methidana)
10-12 Curry Leaves
3-4 Green Chilli (chopped)
1 & 1/2 tbsps Chickpea Flour (besan)
1 cup Plain Yogurt
1 cup water
2 tbsps Grated Coconut
2 tbsps Roasted Peanuts (coarsely pounded)
2 tbsps finely chopped Cilantro (coriander leaves)
1 & 1/2 tbsps Clarified Butter (ghee)
Salt to taste

METHOD:
Wash okra, make it pat dry.

Cut okra in 1/4" round pieces. Keep aside.

In a medium bowl, beat yogurt with chickpea flour. Mix well. Add 1 cup water in it. Mix nicely. Set aside.

Heat clarified butter in a pan. Add cumin seeds, fenugreek seeds, asafoetida, curry leaves and green chilli. Saute for 40-50 seconds.

Add okra and salt in it. Fold nicely.

Let it cover and cook for 5 minutes on medium heat till it tenders.

Now add yogurt mixture in it. Mix thoroughly. Keep stirring for 1-2 minutes. Add grated coconut and pounded peanuts in it. Fold nicely. Saute for another 2 minutes.

Switch off the heat and add chopped cilantro in it. Again mix nicely.

Serve hot with chapati, Bhakri or paratha.