Dahi Bhindi

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.

Ingredients 

• ▢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

Instructions 

Cooking okra:

• 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