Okra in Hindi is known as bhindi. It’s a vegetable that is prepared throughout India. When cut, okra releases a sticky substance that has thickening properties, but adding yogurt, prevents the okra from sticking together. When selecting okra, opt for small-to-medium pods that are firm, crisp, and bright in colour. The pods should snap cleanly when broken. Cooked okra can be stored in the refrigerator for up to 4 days.

Picture by Jason Lowe

Serves 2-3

200g okra

3 tbsp vegetable or groundnut oil

¼ tsp brown or black mustard seeds

¼ tsp fenugreek seeds (optional)

8-10 curry leaves

2-3 medium dried red chillies, stalks removed

1 onion, finely sliced

¼ tsp turmeric

¼ tsp salt

2 tbsp natural unsweetened yogurt

Preparation:

Wash the okra and dry thoroughly. Cut off the stalks. Slice the pods into 2cm rounds. Heat the oil in a heavy-based pan and sprinkle in the mustard seeds, fenugreek, if using, curry leaves, and chillies. When the seeds start to crackle, add the onion and sauté for a minute. Stir in the turmeric and salt. Add the okra and fry well, stirring occasionally, over a medium heat for 8 minutes.

Stir in the yogurt and simmer gently for 2 minutes. Serve hot with pitta breads or chapattis.