A cooling, neutralising side dish that sits quietly on your table, the okra kichadi steals all admiration when had alongside the spicier curries.
Ingredients
250gm okra
400gm curd
Oil, to deep fry
To grind
¼ tsp mustard seeds
¼ tsp fenugreek seeds
¼ tsp cumin seeds
To garnish
½ tsp mustard seeds
¼ tsp fenugreek seeds
2 red chillies
5-6 sliced shallots
3-4 garlic pods, chopped fine
A small piece of ginger, minced
Preparation
Chop the okra into medium thin slices
Deep fry in oil
Keep the curd ready in a bowl
Grind together the listed ingredients and mix with the curd
Drain the okra off the oil and put them in the curd
Prepare a seasoning of the given ingredients in that order
Add it to the curd-okra mixture
