Ingredients
Ingredients – 1 lb okra – 1½ cups yogurt – 1 tablespoon besan / gram flour /chickpea flour – ½ teaspoon turmeric powder – 1 teaspoon sugar – ½ inch ginger finely chopped – 2-3 green chili finely chopped – Salt to taste – 1½ cup water – 2 tablespoon cilantro – 1 tablespoon oil Spices – 1 teaspoon mustard seeds – ½ teaspoon cumin seeds – 1-2 dry red chili – 1 inch cinnamon – 4-5 cloves – ½ teaspoon asafetida (hing) – 1 sprig curry leaves
Blend together yogurt, besan, turmeric powder, sugar, and salt. Set it aside
Heat oil and add mustard seeds. Once it splutters, add cumin seeds, dry red chili, cinnamon, cloves, hing, and curry leaves.
Add the bhindi and fry for 1-2 minutes, until the okra begins to brown. Add ginger and green chili. Mix well and saute for one more minute. Deglaze the pot.
Cancel saute mode. Add the yogurt mixture and water. Mix well. Set the Instant Pot to pressure cook mode on LOW pressure for 2 minutes. Do a natural release of pressure for 5 minutes, then do a quick release
Top with cilantro and serve warm