Dahi Bhendi/ Bendakaya Perugu kura

Ingredients

 Dahi bhendi recipe

Okra/Bhendi/Bendakaya  - wash, clean, dry and cut in big chunks. Fry is oil and keep them aside

Oil for tadka

Jeera

Garam Masala - 1 spoon 

Turmeric 

Red chilli powder

Curd/Dahi/Perugu 

Tomatoes

Cashews - handful

Onion - finely chopped

Besan  - to get thickness (1 spoon or so)

Salt to taste

Method of preparation

- Take a kadai, and add couple of spoons of oil. Add the cut bhendi and fry them until they slightly changed color or until they leave the sticky feeling

- Beat curd and keep it aside.

- Grind the tomato's, Cashews together into a fine paste

- Take a pan/kadai and add one spoon or two spoons or oil to it. Add Jeera and finely chopped onion.

- Once the onion are fried add the tomato cashew paste to it and cook for couple of minutes until raw smell is gone. Add turmeric, red chilli powder, salt, garam masala to it and mix together

- Add Besan to the gravy and let it cook for a minute here. 

- Add the beaten curd now and cook uncovered for couple of minutes. The oil will start to ooze out once the gravy is ready. 

- At this point, add the fried bhendi to the gravy, cover and cook for a minute or two at max and take it off the flame. Your yummy curry is ready.