A delightfully quick okra dish where okra is sauteed with turmeric and other spices and mixed with yoghurt. There are a lot of dishes originating in India that combine okra and yoghurt in some way. It is such a special pairing. This is another recipe that celebrates that combination.
It is a really quick dish. By the time you have the yoghurt ready, the okra have nearly finished cooking. This time I have used the tiny Egyptian Okra that I get from my local Afghan grocery, no bigger than a thumb nail, and I use them whole. If using the larger okra, halve them lengthwise.
Similar recipes include Stuffed Okra, Stir Fried Okra, Sri Lankan Okra Curry with Coconut Milk, Kurkuri Bhindi, Okra and Coconut Milk, and Okra Pakora. Also try other raitas, such as Pomegranate Raita.
Quick Okra with Coconut and Yoghurt | Okra Raita
1 Tblspn ghee
250g okra, washed, dried, trimmed and split in half lengthwise (if using tiny Egyptian okra, leave them whole)
0.5 tspn turmeric powder
0.25 cup grated coconut – use frozen if fresh is not avaailable
0.5 tspn ginger powder
1.5 cups Desi (Indian) yoghurt, or use Greek yoghurt
0.25 tspn Indian chilli powder
0.25 tspn coriander powder
Heat the ghee in a kadhai or heavy pan. Add the halved okra and saute for 5 minutes.
Add the salt, turmeric and ginger powder, and saute until the okra are tender.
Combine the yoghurt, chilli powder, coriander powder and grated coconut, and toss the okra with the yoghurt.
Serve and enjoy!