Dahi Bhindi ( Okra simmered in a spiced and tangy yogurt curry)

Okra is one of my favorite veggies! I can have okra in all forms, be it fried or in the form of a curry. Many people run away from okra because of its slimy nature. But if cooked correctly this veggie is an absolute delight to the taste buds. In India, okra is cooked in so many ways, so you can never get bored of the same dish. I will be sharing my favorite okra recipes in the coming months.

For today, it is this dahi bhindi, or dahi wali bhindi as it’s called as well! This is my take on the North Indian version. There is also a Hyderabadi version, made with cashew nuts, coconut & yogurt and tempered with basic South Indian seasonings. That is equally delicious. In the North Indian version, fried okra is simmered in a tangy and spiced yogurt curry. It’s such a simple, yet flavor-packed dish. Well, do not get intimidated by the long list of ingredients, these are just basic spices that go into most Indian dishes.

Sometimes I just have this along with hot chapatis or jeera rice for lunch. And my meal is sorted. All prep was done and dusted within an hour!

Step by step instructions-


1.Wash the okra, pat dry with a clean kitchen napkin. Make sure it is really dry. Cut the crown and tip. Cut okra into 2-inch pieces (or as desired). I prefer to keep them long.

2.Heat 1 tablespoon oil in a non-stick pan, sauté okra on medium-low heat until it turns tender and the color changes to dark green, about 8-10 minutes.

3.In a heavy bottomed kadai, heat the remaining oil, splutter mustard seeds, then add in cumin seeds, once it crackles, add the methi seeds.

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4.When the methi seeds change color, add the dried red chillies, asafoetida and curry leaves.

5.Next, add in the chopped onions, sauté until it turns golden brown.

6.Add in ginger garlic paste, sauté for another 30 seconds, until fragrant.

7.Add besan, sauté for 2-3 minutes, until the rawness of besan goes away.

8.Add in the spices – red chilli, Kashmiri chilli powder, cumin, coriander powder, turmeric powder and kasoori methi. Sauté on low heat for another few seconds until the rawness of spices is gone. Do not burn the spices. Sprinkle some water, if it sticks to the pan, and then sauté.

9.Lower the heat, add whisked yogurt, mix on low heat, stir continuously for 1-2 minutes. Cover and let it cook on low heat for 5 minutes. You will know the masala is cooked when you see oil floating on top.

10.Add some water now if you want a gravy consistency, bring to a boil. I added 3/4 cup water as I like a gravy consistency. The gravy thickens as it cools down, so adjust the consistency accordingly.

11.Add in the fried okra, sprinkle garam masala, salt to taste,  mix well. Taste for seasonings, adjust salt if required. Cover and let it simmer for another 2-3 minutes on low heat. Switch off the heat and garnish with cilantro. Serve with rice/chapati or any other flatbread.

Notes

1.You can also add tomatoes. After sautéing ginger garlic paste, add 2 tomatoes, finely chopped and sauté until it leaves oil, then proceed from step 7. Reduce the yogurt to 1/2 cup or else it may get overly tangy.

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

Dahi Bhindi ( Okra simmered in a spiced and tangy yogurt curry)

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Serving Size: 3 people

Dahi Bhindi ( Okra simmered in a spiced and tangy yogurt curry)

Okra simmered in a spiced and tangy yogurt curry.

Ingredients

  • 200 grams okra/lady finger/bhindi
  • 3/4 cup yogurt/curd, whisked until smooth
  • 1 cup finely chopped onions
  • 2 tsp ginger-garlic paste
  • 3 nos. dried red chillies, broken into half
  • 6-7 nos. curry leaves
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/8 tsp methi (fenugreek) seeds, optional
  • 1/8 tsp hing (asafoetida)
  • 1/2 tsp red chilli powder
  • 1 tsp Kashmiri chilli powder
  • 2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tbsp kasoori methi (dried fenugreek leaves)
  • 1/4 tsp garam masala
  • 1 tbs besan (gram flour)
  • 3 tbsp oil
  • 2-3 tbsp finely chopped cilantro
  • Salt, to taste

Instructions

  1. Wash the okra, pat dry with a clean kitchen napkin. Make sure it is really dry. Cut the crown and tip. Cut okra into 2-inch pieces ( or as desired). I prefer to keep them long.
  2. Heat 1 tablespoon oil in a non-stick pan, sauté okra on medium heat until it turns tender and the color changes to dark green, about 8-10 minutes.
  3. In a heavy bottomed kadai, heat the remaining oil, splutter mustard seeds, then add in cumin seeds, once it crackles, add the methi seeds.
  4. When the methi seeds change color, add the dried red chillies, asafoetida and curry leaves.
  5. Next, add in the chopped onions, sauté until it turns golden brown.
  6. Add in ginger garlic paste, sauté for another 30 seconds, until fragrant.
  7. Add besan, sauté for 2-3 minutes on medium-low heat, until the rawness of besan goes away.
  8. Add in the spices - red chilli, Kashmiri chilli powder, cumin, coriander powder, turmeric powder and kasoori methi. Sauté on low heat for another few seconds until the rawness of spices is gone. Do not burn the spices. Sprinkle some water, if it sticks to the pan, and the
  9. Lower the heat, add whisked yogurt, mix on low heat, stir continuously for 1-2 minutes. Cover and let it cook on low heat for 5 minutes. You will know the masala is cooked when you see oil floating on top.
  10. Add some water now if you want a gravy consistency, bring to a boil. I added 3/4 cup water as I like a gravy consistency. The gravy thickens as it cools down, so adjust the consistency accordingly.
  11. Add in the fried okra, sprinkle garam masala, salt to taste mix well. Taste for seasonings, adjust salt if required. Cover and let it simmer for another 2-3 minutes on low heat. Switch off the heat and garnish with cilantro. Serve with rice/phulkas or any other flatbread.

Notes

1. You can also add tomatoes. After sautéing ginger garlic paste, add 2 tomatoes, finely chopped and sauté until it leaves oil, then proceed from step 7. Reduce the yogurt to 1/2 cup or else it may get overly tangy.

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Regards,

Freda

 

 

 

17 comments

  1. CHCooks says:

    Simply delicious Freda! I am not a big fan of Okra but then recently started using it a lot more. We make a similar thing with Okra and buttermilk called Vendakkai Mor Kuzhambu 🙂

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