You will find this Andhra dish only in South Indian homes and local restaurants. I have yet to come across it in any Indian eatery in the West. It is a simple dish, very much like the karhis of northern India. It is soupy; the yogurt in it is held together with a little binding of chickpea flour. This one has sautรฉed okra floating around in it. It is normally eaten with rice and is generally served in individual bowls. It may also be poured directly over the rice. Other vegetables can be served on the side.
If you do not have chana dal, double the urad dal.
SERVES 4
From the Taj Gateway Hotel in Vishakapatnam, Andhra Pradesh
โข ยพ lb. fresh okra
โข 3 tablespoons olive or peanut oil
โข Salt
โข 2 tablespoons chickpea flour (besan or gram flour)
โข 1ยฝ cups plain yogurt
โข ยผ teaspoon urad dal
โข ยผ teaspoon chana dal
โข ยผ teaspoon whole brown mustard seeds
โข 2 dried hot red chilies
โข 2 tablespoons peeled and chopped onion
โข 1 fresh hot green chili, partially split in half lengthwise
โข ยผ teaspoon ground turmeric
1. Wipe the okra pods with a damp cloth, then allow them to air-dry. Trim off the tops and tails, then cut the pods crosswise into 1-inch pieces.
2. Put 2 tablespoons of the oil in a medium frying pan and set over medium-high heat. When hot, add the okra and fry for 5โ6 minutes, until just starting to brown. Reduce the heat to medium and fry for another 3โ4 minutes, until the okra is almost cooked. Using a slotted spoon, transfer it to a plate lined with a paper towel. Sprinkle a generous pinch of salt over the top and toss.
3. Put the chickpea flour in a bowl. Slowly add 2 tablespoons of water, mixing with a wooden spoon as you go. Once you have a smooth paste, whisk it into the yogurt along with another ยฝ cup of water.
4. Put the remaining 1 tablespoon of oil in a medium pan and set over medium heat. When hot, add the urad and chana dal. As soon as they start to pick up some color, add the mustard seeds and red chilies. As soon as the seeds start to pop, in a matter of seconds, add the onions, green chilies, and turmeric and sautรฉ for a minute. Stir the yogurt mixture and pour it into the pan. Stir and bring to a simmer, and keep stirring until the mixture thickens. Add ยฝ teaspoon of salt and the okra and stir until you are back at a simmer. Lower the heat and simmer gently for 2โ3 minutes.
5. As this dish sits, it can thicken up, so add a little water to thin it as you wish.
