Recipe can be found @ Zesty south Indian Kitchen
What you need
Recipe adapted from Tarla Dalal's website
Okra/ladies finger/ Bhindi/vendakka: 1.1 lb/500g (approximately 29 no)
Chopped ginger: 2 teaspoon
Green chili: 1 small
Chopped tomatoes: 1 cup (about 2 no)
Yogurt: ¼ cup
Turmeric powder: ¼ teaspoon
Chili powder: ½ teaspoon
Coriander powder: ¾ teaspoon
Olive oil: 3 tablespoon
Salt: 1 teaspoon or to taste
Water: ¼ cup
For Achaari masala
Fennel seeds/Saunf: 1 teaspoon
Mustard seeds/ Rai/ Sarson: 1 teaspoon
Nigella seeds/Kalonji:1/2 teaspoon
Fenugreek seeds/ Methi seeds: 1/4 teaspoon
Asafoetida/hing: 1/8 teaspoon
How I made
Wash, wipe dry and cut the ladies finger into1" diagonal pieces and set aside.
Heat 2 tablespoons of oil in a skillet and saute the ladies finger in it for 10 minutes or until the sides becomes slightly brown. Set aside.
Heat 2 tablespoons of oil another pan and add the achaari masala to it. When the seeds crackle, add the ginger ,chopped green chili. Fry ginger and green chili for 2 minutes then add tomato and cook for 5 minutes or until tomato becomes soft and the mixture starts to leaves oil.
In the mean time, in a small bowl whisk together the yogurt, turmeric powder, water, chili powder, coriander powder and salt and set aside.
Add this yogurt spice mixture to the pan, mix well with tomato ginger spices and cook for 2 minutes.
Add the ladies finger and simmer for 2 minutes so that spice mixture gets incorporated into each pieces.
Serve hot with chapathi or any other bread.