Dahi Bhindi is a great way to enjoy okra in tangy creamy sauce.Dahi Bhindi is simply delicious, and easy to make.This goes well with Jeera Rice,or paratha.
This dish is made in south indian style.It's my personal favorite.
As i have already mentioned in my other posts i am a great fan of Tarla dalal madam and this is her recipe.Even though the basic ingredients is same like her recipe,i have made necessary changes in ingredients proportions and method of preparation as per my need.
Ingredients
- 2 cups okra(cut into 1/2"pieces)
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tbsp urad dal
- 2 red bedgi/kashmiri chillies(broken into pieces)
- 5 to 6 curry leaves
- 1 medium onion(chopped)
- 1 medium tomto(chopped)
- 1/4 tsp asafoetida (hing)
- 1/2 cup fresh curds (dahi)
- 3 tbsp oil
- 1 tsp sugar
- salt to taste
Make paste using following ingredients
- 1 tsp chilli powder
- 1/2 tsp turmeric powder
- 1/4 cup freshly grated coconut
- 2 tbsp broken cashewnuts
Serves (2-3)
Method of preparation
- Clean and cut the okra in 1/2 inch pieces.
- Apply little salt to it and mix nicely.
- Heat the oil in a pan and saute the okra in oil.
- Shallow fry on medium flame until crisp.Remove it from pan.
- Heat the oil again and give tempering with hing,cumin seeds,mustard seeds, urad dal, red chillies and curry leaves.Saute for a while.
- Add the onions and saute until it is golden brown in colour.
- Add the tomatoes and saute for 2-3 minutes then and paste made using coconut,chilli powder, turmeric powder,and cashewnut.Mix well together.
- Add the sauted bhindi and cook for a few minutes on medium flame.
- Also add some sugar to the mixture.
- Add 1 cup of water to the curds, beat well and add it to the mixture.
- Add salt and cook for around 5 minutes.
- Serve hot.
- You can even deep fry bhendi till it becomes crisp but i feel shallow frying is the healthy option.
- I had applied some salt to bhendi while frying so adjust salt accordingly after adding curd.
Happy cooking !
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