Got this delicious dish from Mahanandi
Prep the okra:
Pick 15 to 20 fresh, young looking okra (Bendakaya): Wash and wipe them dry with a clean kitchen cloth. Cut off both ends. Slice the middle portion into half-inch circular rings. (Follow the tips outlined here for clean, gum-free okra curry.)
Prep the yogurt:
1 cup of plain yogurt (I used traditional Indian home-made yogurt for this recipe). Take it in a cup and churn it for smooth consistency without any lumps.
Cook in a skillet:
Heat a teaspoon of peanut oil.
Add and toast 4 to 6 curry leaves, pinch of each – cumin and mustard seeds in that order.
When seeds start to dance around, add the okra rings.
On medium heat, cook the okra for the about 5 to 10 minutes covered until they soften little bit. Stir once or twice, more like shake the skillet and toss the okra. Leave the okra alone for spectacular crunchy results.
Add the silky~smooth yogurt.
Stir in turmeric, salt and red chilli powder to taste or ½ teaspoon each.
Sprinkle ½ teaspoon of each – Indian(garam) masala powder and dry coconut powder
Mix and cook for another 5 to 10 minutes on low heat.
Serve hot with rice or with roti. My personal preference is having it just plain in a cup with some more yogurt added.