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.
Servings 3
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.