Another easy to make bhindi recipe that goes well with phulka roti or paratha. Here okra are stir-fried first, so they are not slimy anymore and becomes soft and tender. Then mixed into the medium spicy, tangy yogurt based thick gravy.
- ▢2 cups Okra (Bhindi) chopped
- ▢2 + 1 tablespoons Oil
- ▢½ teaspoon Cumin seeds
- ▢½ teaspoon Fennel seeds
- ▢1 Dried red chilies
- ▢½ cup Red onion finely chopped
- ▢1 teaspoon Ginger paste or freshly grated or crushed
- ▢1 teaspoon Garlic paste or freshly grated
- ▢1 Green chili finely chopped
- ▢1 cup Tomato finely chopped
- ▢Salt to taste
- ▢¼ teaspoon Turmeric powder
- ▢1 teaspoon Red chili powder
- ▢1 teaspoon Coriander powder
- ▢⅓ cup Plain (Dahi or Curd), Whisked till smooth
- ▢¾ cup Water
- ▢½ teaspoon Garam Masala
- ▢½ teaspoon Kasoori methi (Dried fenugreek leaves) Crush lightly before adding
- Heat 2 tablespoons of oil in a pan on medium heat.
- Once hot add okra and little salt. Mix and cook uncovered till they are soft and tender. They get darker color and shrinks in size, meaning okra are cooked.
- Remove it to a plate and keep it aside.
Making Dahi Bhindi Recipe:
- Heat remaining 1 tablespoon of oil in the same pan on medium heat.
- Once hot add cumin seeds and fennel seeds and let them sizzle.
- Then add onion, ginger paste, garlic paste and green chili. Cook till onions get light brown in color.
- Then add chopped tomatoes and cook till they are soft and mushy.
- Now add remaining salt, turmeric powder, red chili powder and coriander powder. Mix and cook for a minute.
- Then add water and stir to make gravy. Let it simmer for 3-4 minutes.
- Then add whisked yogurt and stir immediately to avoid curdling.
- Now mix in kasuri methi and garam masala. Again let it simmer for 2-3 minutes.
- Lastly add cooked bhindi and stir. Cook till everything gets heated through for about 2 minutes.
- Then turn off the stove and it is ready to serve