Okra Curry With Cashews & Yogurt

Serves 4

1/2 lb okra (preferably fresh)
2 tbsp urad/maash daal (the white lentils)
1 tsp mustard seeds
1/2 tsp cumin seeds
1 dried red chilli
1 white onion, finely chopped
2 small tomatoes, finely diced
1/2 tsp red chilli powder
1/4 tsp turmeric
3/4 cup yogurt, whisked
Salt to taste
1.5 tbsp grated coconut
1/4 cup cashews
8-10 curry leaves (kadi patha)
Canola oil for frying

1. Grind the coconut and cashews to a paste; set aside.

2. Remove the base and tip of each piece of okra and cut into thirds. Heat a few tbsp of oil in a pan and shallow-fry the okra for 5-10 mins, till mostly crispy. Remove from pan and drain on kitchen towels.

3. In the same pan with the remaining oil, add the mustard seeds, cumin seeds, onion and curry leaves. Saute till onions are transparent. Then add in the urad/maash daal and saute for another 30 secs.

4. To this, add tomatoes, chilli powder, turmeric, cashew-coconut paste and salt. Cook till tomatoes are softened.

5. To the yogurt, add 1 cup of water and mix into the masala. Bring to a boil, stirring continuously. Now add the fried okra back in, cover the pan and simmer for 10 mins. Serve hot with chapatis or parathas.