Dahi Bhindi Recipe – दही भिन्डी: We always eat Bhindi (okra) in dry form. In my family, since childhood, I have often heard one thing about Bhindi: “Don’t add tomato; it will spoil the dish. Only onion is okay.” So, when I first heard about Dahi Bhindi Recipe, that sentence immediately came to my mind. How is it made? Is it tasty? Will the okra keep its shape, or will it become sticky? I had so many questions. But when I finally tried it, I was surprised. After tasting it, I fell in love with this delicious version of okra and started making it at home regularly.
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Dahi Bhindi
Course: Dinner, Main, LunchCuisine: Indian4
servings15
minutes30
minutes50
kcal45
minutesThis okra curry dish called Dahi Bhindi is a delicious and flavorful dish. Can have as a main course dish at lunch or dinner.
Ingredients
Okra (भिंडी) – 250 grams
Curd (दही) – 1 cup
Onion (प्याज) – 1 large
Tomato (टमाटर) – 2 medium
Ginger (अदरक) – 1 inch
Garlic (लहसुन) – 4-5 cloves
Red Chilli (लाल मिर्च) Powder – 1 tsp.
Turmeric (हल्दी) Powder – 1/2 tsp.
Garam Masala (गरम मसाला) – 1 tsp.
Dry Mango Powder (अमचूर) – 1/2 tsp.
Dried Fenugreek leaves (कसूरी मेथी) – 1/2 tsp.
Cashew Nuts (काजू) – 10
Grated Coconut(कसा हुआ नारियल) – 2 tbsp.
Asafoetida (हींग) – A pinch
Cumin Seeds (जीरा) – 1/2 tsp.
Mustard Seeds (सरसों) – 1/2 tsp.
Black Gram Skinned (उड़द धूलि) – 1 tsp.
Curry Leaves (कढ़ी पत्ता) – 6-7
Oil (तेल) – 2 tbsp.
Water (पानी) – 2 cups
Salt (नमक) as per taste.
Directions
- Make ginger-garlic (अदरक-लहसुन) paste. Crush dried fenugreek leaves (कसूरी मेथी). Keep aside.
- Wash, dry and cut okra (भिंडी) into 1/2 inch pieces. Keep aside.
- Soaking cashew nuts (काजू) into water for 10 minutes; and then make a smooth paste of cashew nuts (काजू) and grated coconut. If require as little water, but don’t make too liquid paste. Keep aside.
- Finely chop onion (प्याज) and tomato (टमाटर). Keep aside.
- Now in a pan heat 1 tbsp. Oil and sauté cut okra (भिंडी) until little brown. Take out from pan over plate. Keep aside.
- Again heat 1 tbsp. Oil in a pan; add asafoetida (हींग), cumin seeds (जीरा) and mustard seeds (सरसों). Sauté for a minute; immediately add black gram skinned (उड़द धूलि), curry leaves (कढ़ी पत्ता) and 2 piece broken dry red chilli (सुखी लाल मिर्च). Sauté till golden brown.
- After that add chopped onion (प्याज) and ginger-garlic (अदरक-लहसुन) paste. Sauté until row aroma of garlic (लहसुन) goes away and onion (प्याज) become translucent.
- Add red chilli (लाल मिर्च) powder, turmeric (हल्दी) powder, garam masala and dry mango powder (अमचूर). Mix well.
- Add chopped tomato (टमाटर), mix well and cook for 5-10 minutes until oil separating from sides of spice mix.
- At this point add cashew nuts (काजू) and coconut (नारियल) paste in this spice mix. Mix well and sauté for a minute.
- Slightly beat the curd (दही) and add it into spice mix with water and salt as per taste. Cook simmer for 3-4 minutes.
- Finally add fried okra (भिंडी) on this mix. Mix well and cook for 8-10 minutes until okra (भिंडी) fully cooked.
- Garnish with chopped fresh coriander and serve hot with chapattis, paratha.
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