Dahi Kadhi Ladyfingers in Yoghurt (Gujarat ) This curry is actually a cross between a lentil and a curry, made with yoghurt and gram flour (besan) as its main ingredients. It has a delightful taste and is eaten almost every day as part of the thali meal. Its sour-sweet flavour is tinged with a hint of chilli. It is very thin in consistency and ideal to drink as a soup. Serves 6 Ingredients:   2-1/2 cups whole milk yoghurt 5 tbsps gram flour (besan) 2 tsps chopped fresh ginger 1 tsp chopped green chilli about 20 small ladyfingers (bhindi) 3 tbsps sugar salt. 2 tbsps ghee or oil 10 cloves 1-1/2 tsps fenugreek seeds 1 tsp cumin seeds 1/4 tsp asafoetida about 20 curry leaves Method: Whisk the yoghurt and add the gram flour. Mix well with 4 cups water. Puree the ginger and chilli together. Wash the okra and trim the stems to minimum without cutting into the vegetable. Bring the yoghurt mixture to the boil in a cooking pot. Add the ginger and green chilli puree, the sugar, salt to taste (about 1 tbsp) and okra. Heat the ghee or oil in a ladle and fry the cloves, the fenugreek and cumin seeds, for 30 seconds, then remove from the heat and add the asafoetida. Immediately add the yoghurt mixture with the curry leaves. Cook for a total of 15-20 minutes or until the ladyfingers are tender. Instead of ladyfingers you can use of white radish cut into short pieces.