I have been trying to make Dahi Bhindi for so long and when I found this recipe here, I was so thrilled to try it out ASAP. This recipe is a keeper....everyone at home enjoyed it a lot..lets see if you like it too...give it a try !
Ingredients:
Bhindi/Okra - 2.5 cups
Onion[large] finely chopped - 1
Tomatoes [large], finely chopped- 1
Ginger-Garlic Paste - 1/2 tsp
Sugar - pinch
Yougurt - 3/4 cup
Grated coconut - 1tbsp
Cashew nuts - 5-6
Kasuri methi/ dried Feenugreek leaves - 1/2 tbsp
Kitchen King Masala - 1 tbsp
Red Chilli Powder - to taste
Turmeric Powder-½ tsp
Amchur/Dry Mango Powder-½ -1 tsp
Coriander Powder - ½ tsp
Oil - 2-3 tbsp
Salt to taste
For Tempering:
Mustard Seeds - 1 tsp
Jeera/Cumin Seeds-½ tsp
Hing/Asafoetida - A Pinch
Curry Leaves - 8-10 leaves
Oil - 1 tbsp
Method:
Cut okra [bhindi/ ladies finger] in to 1 cm thick pieces and sprinkle salt and mix well. Keep it aside for half an hour. This step will reduce the slimness and makes it easy to fry [This is an optional step]
Heat 2-3 tbsp of oil in a pan and fry okra pieces continuously on high flame till they are just cooked. It takes about 7-10mins.Make sure you retain the green color of okras. Transfer the cooked okras to a plate lined with paper towel to absorb excess oil.
Soak cashew nuts and grated coconut in water [or milk] and grind it to make smooth paste and keep it aside for later use [Coconut and cashew imparts creaminess to the gravy]
Heat oil in a pan, add mustard seeds, let it splutter. Then add cumin seeds , hing and curry leaves.
Now add onions and fry till they turn golden. Now add ginger-garlic paste and fry till it is cooked [raw smell should disappear].
Add all the dry spices [kitchen king masala or garam masala, red chillie powder, coriander powder and amchur powder] along with Kasuri methi. I add water to the dry masala before adding to the curry. This protects the spices from getting burned.
Add chopped tomatoes and sauté till they release their juice [maybe 2 minutes].
Add coconut-cashew paste and mix it nicely. Cook for a minute on medium heat.
Add well beaten curd/yogurt and a pinch of sugar and mix nicely
Now add salt and depending on the consistency of the gravy add 1/2 to 1 cup of water and cook for 5 minutes.
Mix in fried okra [bhindi] and adjust for seasoning and consistency of gravy. Add more water if you think the gravy is thick. Simmer on low heat for 3-5 minutes.
Serve it with Roti [Chapati] or Paratha [Indian flat bread]
Ingredients:
Bhindi/Okra - 2.5 cups
Onion[large] finely chopped - 1
Tomatoes [large], finely chopped- 1
Ginger-Garlic Paste - 1/2 tsp
Sugar - pinch
Yougurt - 3/4 cup
Grated coconut - 1tbsp
Cashew nuts - 5-6
Kasuri methi/ dried Feenugreek leaves - 1/2 tbsp
Kitchen King Masala - 1 tbsp
Red Chilli Powder - to taste
Turmeric Powder-½ tsp
Amchur/Dry Mango Powder-½ -1 tsp
Coriander Powder - ½ tsp
Oil - 2-3 tbsp
Salt to taste
For Tempering:
Mustard Seeds - 1 tsp
Jeera/Cumin Seeds-½ tsp
Hing/Asafoetida - A Pinch
Curry Leaves - 8-10 leaves
Oil - 1 tbsp
Method:
Cut okra [bhindi/ ladies finger] in to 1 cm thick pieces and sprinkle salt and mix well. Keep it aside for half an hour. This step will reduce the slimness and makes it easy to fry [This is an optional step]
Heat 2-3 tbsp of oil in a pan and fry okra pieces continuously on high flame till they are just cooked. It takes about 7-10mins.Make sure you retain the green color of okras. Transfer the cooked okras to a plate lined with paper towel to absorb excess oil.
Soak cashew nuts and grated coconut in water [or milk] and grind it to make smooth paste and keep it aside for later use [Coconut and cashew imparts creaminess to the gravy]
Heat oil in a pan, add mustard seeds, let it splutter. Then add cumin seeds , hing and curry leaves.
Now add onions and fry till they turn golden. Now add ginger-garlic paste and fry till it is cooked [raw smell should disappear].
Add all the dry spices [kitchen king masala or garam masala, red chillie powder, coriander powder and amchur powder] along with Kasuri methi. I add water to the dry masala before adding to the curry. This protects the spices from getting burned.
Add chopped tomatoes and sauté till they release their juice [maybe 2 minutes].
Add coconut-cashew paste and mix it nicely. Cook for a minute on medium heat.
Add well beaten curd/yogurt and a pinch of sugar and mix nicely
Now add salt and depending on the consistency of the gravy add 1/2 to 1 cup of water and cook for 5 minutes.
Mix in fried okra [bhindi] and adjust for seasoning and consistency of gravy. Add more water if you think the gravy is thick. Simmer on low heat for 3-5 minutes.
Serve it with Roti [Chapati] or Paratha [Indian flat bread]
Comments
Hyderabadi vegetarian dishes to seem so royal with all the rich ingredients and flavours :) lovely click
Love okra in any form...tnx a lot
Guess i am here for the 1st time...
U have a wonderful space dear...!
In order to reduce sliminess of Okra, I sprinkled salt over cut okras and let them sit for 30 minutes....probably that took care of sliminess....
Never had issues with yogurt/curd...my kadhi and gravies always come creamy
he he....try this one...maybe u'll fall in love with bhindi :))