Inspired by the recipe for Okra Curd Salad in the book “Dakshin – Vegetarian Cuisine from South India”.

250 g okra, washed, trimmed, all water carefully wiped off, and sliced

3 dl yoghurt, whisked. (I prefer goat or sheep yoghurt).

2 tblsp oil or ghee

1 tsp brown mustard seeds

1 tsp cumin seeds

2 tblsp black gram dal (black split peas, the smallest you can find) rinsed

1 red chili, halved (or a dollop of your favourite chili paste)

If available: a pinch of asafoetida powder

1 small handful curry leaves – dried, if fresh not available

Garnish (optional): fresh coriander leaves

Heat the oil and add all ingredients except okra and yoghurt and sauté till the mustard seeds start to splutter.

Add the okra and cook on low heat till the okra is tender. Add a splash of water if it starts to look too dry.

Season with salt and allow to cool.

Add the yoghurt, mix well, and serve at room temperature.