Panjabi Dahi khadi

Ingredients:

2-1/2 cups whole milk yoghurt
5 tbsps gram flour (besan)
2 tsps chopped fresh ginger
1 tsp chopped green chilli
about 20 small ladyfingers (bhindi)
3 tbsps sugar
salt. 2 tbsps ghee or oil
10 cloves
1-1/2 tsps fenugreek seeds
1 tsp cumin seeds
1/4 tsp asafoetida
about 20 curry leaves

Method:

• Whisk the yoghurt and add the gram flour.
• Mix well with 4 cups water.
• Puree the ginger and chilli together.
• Wash the okra and trim the stems to minimum without cutting into the vegetable.
• Bring the yoghurt mixture to the boil in a cooking pot.
• Add the ginger and green chilli puree, the sugar, salt to taste (about 1 tbsp) and okra.
• Heat the ghee or oil in a ladle and fry the cloves, the fenugreek and cumin seeds, for 30 seconds, then remove from the heat and add the asafoetida.
• Immediately add the yoghurt mixture with the curry leaves.
• Cook for a total of 15-20 minutes or until the ladyfingers are tender. Instead of ladyfingers you can use of white radish cut into short pieces.