½teaspoonKashmiri Chili Powder, 1 teaspoon for spicy
Salt to taste
2cupsPlain Yogurt, Preferably full-fat Indian yogurt
2tablespoonsOil or Ghee
Few Curry Leaves
2Green Chilies, optional
Salt to taste
Wash Okra thoroughly under running water. Dry them completely and cut the tops. Slice okra into ¼ to ½ inch round pieces.
Heat oil in a large skillet on medium-high heat. Add sliced Okra into the skillet. Add salt and turmeric and cumin-coriander powder. Mix everything well and cook it on medium-high for 4 to 5 minutes or until okra softens and slimy water evaporates while stirring occasionally.
Bring the heat down to low and add chili powder. Stir well and cook for an additional 1 to 2 minutes. Turn the heat off and set the Okra aside.
Whisk Yogurt, Chickpea flour, Water, Curry leaves, Salt, and Turmeric until no flour lumps are left. Heat oil or ghee in a large pan on medium heat.
Add all the whole spices to the oil. Once spices start to change color add whole green chilies, and all the yogurt-chickpea mixture.
Bring the heat down to medium-low and boil while stirring continuously until thick. Add stir-fried Okra into the Kadhi and mix it gently.
Turn the heat off. Garnish it with cilantro and serve it with plain Rice or Roti(Indian flat bread).
Chop or Coarsely grind the Green chilies for the authentic spicy taste.