Dahi Wali Bhindi Recipe | Dahi Bhindi recipe| How to make Ladyfinger in yogurt curry | Okra in tangy yogurt sauce recipe with step by step instructions

So delicious and flavorful Dahi Wali Bhindi Recipe | Dahi Bhindi is an  Indian style curd/yogurt based curry with Okra/Ladyfinger.

Here sauted Okra/Ladyfinger is cooked in a creamy, luscious, mildly spiced, tangy and tasty yogurt sauce.

In Hindi language, Dahi means curd/yogurt. Here Bhindi/Okra absorbs the rich flavor from mildly spiced curd gravy and becomes luscious and juicy.

When I saw this tasty recipe of dahi wali bhindi by Jaina Mehta on one of the FB groups, i was tempted to give it a try. This goes well with some hot Roti (flatbread), Naan or Steamed rice.

You may check out my Bhindi kurkuri and Masala bhindi recipe on the blog.

Dahi Wali Bhindi Recipe | Dahi Bhindi ingredients list

Fresh Bhindi – Lady’s Finger or Okra

Curd/Yogurt – homemade or ready made.

Oil – any vegetable oil of your choice

Chickpea Flour – besan, chana atta

Onion – finely chopped.

Fresh Ginger – minced

Green Chili – minced

Garlic – minced

Curry Leaves – kari patta

Mustard Seeds – rai

Cumin Seeds – jeera, jiru

Whole red chili – akha lal mirch

Coriander Powder  – dhania powder

Turmeric Powder – haldi

Salt – according to your taste

Fresh Coriander – chopped

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Dahi Wali Bhindi Recipe | Dahi Bhindi

So delicious and flavorful Dahi Wali Bhindi Recipe | Dahi Bhindi is an  Indian style curd/yogurt based curry with Okra/Ladyfinger. Here sauteed Okra/Ladyfinger is cooked in a creamy, luscious, mildly spiced, tangy and tasty yogurt sauce.

Prep Time10 minutes mins

Cook Time30 minutes mins

Course: Main course, Lunch

Cuisine: Indian

Keyword: Dahi bhindi, Dahi wali Bhindi, lunch recipes, Okra in yogurt sauce

Servings: 3

Author: Lata Lala

Ingredients

• 250 gms Bhindi/ lady's finger/ okra chopped lengthwise
• 1 onion chopped finely
• 1 tsp garlic minced
• 1/2 tsp ginger minced
• 1 cup yogurt / dahi
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 2 tsp Besan / Bengal gram flour
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 Whole dry Red chilli
• 4 curry leaves
• 2 to 3 tbsp oil
• Salt to taste
• Some chopped coriander leaves for garnish

Instructions

• To begin with clean and wash Bhindi/Okra/Ladyfingers. Place it in colander so that excess water drips away.
• After that wipe bhindi with kitchen cloth to make it completely dry. Snip off crown and tail part. Cut bhindi into around 2-inch pieces,  or keep them as it is, long.
• Meanwhile, heat 2 tsp oil in a pan and add bhindi. Saute the lady fingers for a few minutes or till they start turning brown.
• Switch off the flame and transfer the sauteed lady fingers to a separate plate and keep aside.
• In a bowl, combine together the yogurt, coriander powder, cumin powder, red chili powder, turmeric powder and gram flour with 2 tablespoons of water.
• Whisk everything well and keep aside.
• Heat the remaining oil in the same kadai. Add mustard seeds and let it crackle.
• Next put whole dry red chilli, cumin seeds and as they brown, add curry leaves and let it sizzle.
• Time to add in onion and saute till it turns golden. Then goes in minced ginger and garlic and saute till all the raw smell goes off.
• Switch off the flame and pour in the yogurt mixture. Stir well and switch on the flame to medium heat. While adding curd mix the heat should be lowest as otherwise the curd would split.
• Keep stirring it for a couple of minutes and cover the pan with a lid.
• Allow the mixture to simmer on medium heat for about 5 minutes.
• Uncover the lid and check the yogurt mix. You would see oil floating on the top.
• Add about half to 3/4 cup of water (depending on the consistency of the gravy desired), and salt to taste.
• Mix well and as the gravy simmers, add the sauteed lady fingers. Mix nicely and test the taste, adjust accordingly.
• Switch off the flame after a few minutes, garnish with chopped coriander leaves.
• Serve this Dahi wali Bhindi curry immediately. It goes well with roti/paratha/naan/chapati or rice.

Notes

1. Make sure to dry bhindi after washing otherwise it tends to get slimy.

2.  The gravy tends to get thick due to the addition of besan/gram flour, so it is best to serve this Dahi Wali Bhindi immediately or while serving adjust the consistency by adding some hot water.

Step by step instructions and pictorial presentation to make Dahi Wali Bhindi Recipe | Dahi Bhindi

To begin with clean and wash Bhindi/Okra/Ladyfingers. Place it in colander so that excess water drips away.

After that wipe bhindi with kitchen cloth to make it completely dry. Snip off crown and tail part. Cut bhindi into around 2-inch pieces,  or keep them as it is, long.

Meanwhile, heat 2 tsp oil in a pan and add bhindi. Saute the lady fingers for a few minutes or till they start turning brown.

Switch off the flame and transfer the sauteed lady fingers to a separate plate and keep aside.

In a bowl, combine together the yogurt, coriander powder, cumin powder, red chilli powder, turmeric powder and gram flour with 2 tablespoons of water.

Whisk everything well and keep aside.
Heat the remaining oil in the same kadai. Add mustard seeds and let it crackle.

Next put whole dry red chilli, cumin seeds and as they brown, add curry leaves and let it sizzle.

Time to add in onion and saute till it turns golden. Then goes in minced ginger and garlic and saute till all the raw smell goes off.

Switch off the flame and pour in the yogurt mixture. Stir well and switch on the flame to medium heat. While adding curd mix, the heat should be lowest as otherwise the curd would split.

Keep stirring it for a couple of minutes and cover the pan with a lid.

Allow the mixture to simmer on medium heat for about 5 minutes.

Uncover the lid and check the yogurt mix. You would see oil floating on the top.

Add about half to 3/4 cup of water (depending on the consistency of the gravy desired), and salt to taste.

Mix well and as the gravy simmers, add the sauteed lady fingers. Mix nicely and test the taste, adjust accordingly.

Switch off the flame after a few minutes, garnish with chopped coriander leaves.

Serve this Dahi wali Bhindi curry immediately. It goes well with roti/paratha/naan/chapati or rice.

Special Notes

1. Make sure to dry bhindi after washing otherwise it tends to get slimy.

2.  The gravy tends to get thick due to the addition of besan/gram flour, so it is best to serve this Dahi Wali Bhindi immediately or while serving adjust the consistency by adding some hot water.

For Vegans

It’s Gluten Free curry.
For a vegan version replace dairy yogurt with vegan yogurt.

Recipe adapted from here.