• Yoghurt (Curd) - 350g
• Indian onion shallots - 10-12 or 1 small Onion
• Grated Ginger - 1/2 tsp
• Green Chilli - 1
• Turmeric powder - 1/8 tsp
• Oil - 1-2 tblsp
• Black mustard seeds - 1/2 tsp
• Urid dal - 1 tsp
• Curry leaves - 5-6
• Bhindi (Okra) / Eddoes - 100g
• Water - as required
• Salt - to taste

Ingredients to be ground:

• Channa dal - 1 tblsp
• Cumin seeds - 1 tsp
• Coriander seeds - 1 tsp
• Red chillies - 2

1. Heat a pan on the stove on low heat and add about 1 tsp of oil.
2. Add channa dal, red chilli, cumin seeds and coriander seeds; fry them until they become golden brown.
3. Grind them into a smooth paste.
4. Mix it with 3/4s of yoghurt and keep aside.
5. Beat rest of the yoghurt with 1 cup of water to make it into a buttermilk.
6. Chop the Onion. Wash the curry leaves. Crush the ginger required.
7. Cut each of Bhindi (Okra) into 3 pieces. If eddoes are being added instead of bhindi, then cook them separately in water with salt, peel them and cut each into 2 or 3 pieces.
8. Heat a pan on the stove and add rest of the oil.
9. Season with mustard seeds, urid dal and curry leaves.
10. Add crushed ginger and onion and fry for about a minute.
11. Add the vegetable; fry for about 2-3 minutes.
12. Add turmeric powder, buttermilk and salt; cover and cook the vegetable until it is cooked.
13. Add the yoghurt mix with the ground paste and 1/2 a cup of water.
14. Simmer over low heat for about 4-5 minutes.
15. If the curry is bit thick, add more water.
16. Serve it hot.