Bhendi Dhahi Kadi

Ingredients:
~ Bhendi (Lady’s finger) – cut in medium pieces – ¼ Kg.

~ Yogurt ( or Buttermilk)  - 2 cups.
~ Besan (gram flour) – ½ cup.

~ Kokam (optional) – 2 to 3 pieces.

~ Turmeric powder – ¼ tsp.

~ Red Chili powder – 1 tsp.

~ Dry Red Chili – 4 to 5.

~ Mustard seeds – ½ tsp.

~ Cumin seeds – ½ tsp.

~ Curry leaves – 4 to 5.

~ Vegetable Oil - as required for deep frying.

~ Salt - as per taste.

~ Coriander leaves chopped – for garnish.

Method:

~ Blend Yogurt with double the amount of water, Turmeric powder, Ginger Garlic
   paste, Kokam (Optional), Red Chili powder, Salt and Besan.

~ Mix well to make sure that there are no lumps formed. It should look like a
   Buttermilk mixture with Besan in it.

~ Cook this mixture in a Pan for 10 minutes and then add Bhendi pieces.

~ Simmer in medium heat, constantly stirring till the Bhendi are fully cooked.

~ Heat Oil in a Pan, add Curry leaves, Mustard seeds, Cumin seeds, Dry Red
   Chillies and fry for sometime.

~ Add this on the top of the cooked Bhendi Kadi.

~ Garnish with Coriander leaves and serve hot with Rice or Chapati.

====This is my wife, Marina's recipe====