Bhindi Dakshini: South Indian Okra Curry

Ingredients

• Okra (ladies' fingers) - 250 g
• Large onion - 1 whole
• Tomato - 2 whole
• Green chili - 1 whole
• Chili powder - 1/4 tsp
• Coriander powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Thick curd (yogurt) - 3 tbsp
• Chana dal - 1 tsp
• Urad dal - 1 tsp
• Cumin seeds - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Dry red chilies - 2 whole
• Curry leaves - 10 whole
• Salt - 3/4 tsp
• Oil
• Water - 1/4 cup
• Grated fresh coconut

Instructions

1. 1Wash the okra, pat it very dry, trim the stem end of each pod while leaving the pointed tip intact, and slice each pod lengthwise into two pieces.
2. 2Heat enough oil in a kadhai or deep skillet for frying and deep-fry the okra on medium heat in 2 batches; do not over-fry so the pods remain bright green, then drain on paper towels and set aside.
3. 3Heat 2 tbsp oil in a separate pan, add the chana dal and urad dal, and fry for a few seconds until they change color and begin to sing in the oil.
4. 4Add the cumin seeds, mustard seeds and dry red chilies; when they start to splutter, add the curry leaves, chopped green chili and the large onion, and cook until the onion turns light brown.
5. 5Add the chopped tomatoes and cook for 2 minutes, until they soften and start to break down.
6. 6Stir in the chili powder, coriander powder and turmeric powder, and fry the spices for 2 minutes so they bloom and become fragrant.
7. 7Pour in 1/4 cup of water and add the fried okra, cover the pan and cook for 1 minute to let the flavors marry.
8. 8Add the beaten thick curd and cook on medium heat until the liquid from the curd evaporates and the sauce thickens slightly.
9. 9Stir for 3-4 minutes so the masala coats the okra evenly and the dish comes together, tossing gently to avoid breaking the pods.
10. 10Remove from the heat and sprinkle the grated fresh coconut over the curry as a bright, cooling garnish.
11. 11Serve hot with chapati and raita for a comforting meal.