Dahi wali bhindi
Saute okra, onions, salt, turmeric, cumin,
coriander, and red chili powder, and mix.
Add in curd. Pour sauteed mustard seeds,
curry leaves, urad dal, and green chilies
over the curry.
Saute cumin seeds and asafoetida in ghee. Add ginger, tomato puree, garam masala, salt, turmeric, coriander, and red chili powder. Add chilis and boiled potatoes.
Stir in water and curd.
Saute curry leaves, red chilies, fenugreek seeds, garlic, onion, asafoetida, red chili, and turmeric powder and mix. Mix besan, curd, and water to the curry. Add some pakodas and cook.
Pressure-cook rice, mash it, add curd,
and mix well. Saute mustard seeds,
curry leaves, urad dal, ginger, chana dal, asafoetida, green and red chilies in oil.
Add this to rice and mix.
Beat fresh curd, and mix chicken, salt, turmeric and chili powder, ginger-garlic paste, and garam masala. Saute green chilies, onions, and tomatoes. Add the chicken and cook until tender.