Total Time
Prep 30 mins
Cook 10 mins

This is a recipe that I have posted in response to a request from a friend :). Adapted from another website

Ingredients Nutrition


  1. Take the curd in a bowl and beat it by adding a little buttermilk/ water into a fine paste.
  2. Wash and dry and then cut the okra into round slices of a thickness of 1/4 to 1/2 an inch (as I do) or even bigger.
  3. Add chilli powder (if using),cumin powder, salt and a little sugar to taste and keep it aside.
  4. Heat pan with the cooking oil and add the mustard seeds, urad dal, red chilli (if using) and curry leaves.
  5. Add asofotoeda and the cut okras and keep stirring till the okras are crisp and fried.
  6. Let the crisp okras cool for 10 minutes.
  7. Mix them with the prepared curd.
  8. Garnish with finely chopped corriander leaves.
  9. Note: Use the chilli either in the okra or the cayenne in the curd.
  10. Do not use in both.


Most Helpful

This recipe is absolutely devine! It is now my favorite way to prepare okra. What am I going to do when fresh okra is out of season? Oh no! I'll have to experiment with frozen then. Thank you so much for posting this recipe. I ate the whole thing myself one night!

nott September 11, 2007

This is wonderful with hot phulkas{rotis}. Very nice! Will make again.

Charishma_Ramchandani August 14, 2004

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