Dahi bhindi is a scrumptious and flavorful dish of sauteed tender cooked okra in a easy, creamy, calmly spiced and tangy yogurt sauce. This tasty recipe of dahi wali bhindi is a delight to eat with some sizzling Roti or Naan. The subsequent greatest accompaniment is steamed basmati rice or cumin rice.
The sauce or gravy is tangy and calmly spiced. I have used pureed tomatoes within the sauce which supplies a tang. So together with the yogurt, there’s a sourness, tang. And a delicate sweetness on account of cashews, gram flour and cream. The addition of gram flour or besan doesn’t enable the yogurt to curdle.
The okra or bhindi is sauteed in oil until they’re fully cooked. This system additionally removes the sliminess within the okra. The gravy or sauce is then made and the sauteed okra are added to it. The top result’s the comfortable succulent items of okra in a easy creamy tangy sauce.
That is one among our favourite okra based mostly dish aside from Bhindi Masala, Bhindi Fry (Kurkuri Bhindi) and Bhindi do Pyaza.
This dish is made of three foremost components – okra, curd (yogurt) and tomatoes. So have in mind to make use of the okra pods which might be contemporary, tender and crisp. Keep away from utilizing mature okra pods which have turn into fibrous and stingy.
For the curd or yogurt you will need to use contemporary one and ensure it doesn’t style bitter or very tangy. I like to recommend utilizing selfmade Curd as that’s what I embrace in all my recipes which have yogurt.
Keep in mind that the tomatoes additionally must be ripe and candy. If the tomatoes are bitter the sauce or gravy may have a extra tangy style and can spoil the steadiness of the dish. If in case the sauce has turn into tangy then add about ½ to 1 teaspoon of sugar.
Step-by-Step Information
make Dahi Bhindi
1. Rinse 200 to 250 grams of bhindi (okra) in water a few instances. Then dry the bhindi with a kitchen towel or unfold them on a plate and allow them to dry on their very own.
Be sure that they’re dried fully and don’t have any hint of water on them. In any other case, they’ll turn into slimy or sticky whereas chopping and cooking.
3. Trim off the top and tail of the okra. Chop the okra into 1 inch items. Preserve an eye fixed whereas chopping for any worms or black spots. If any then discard that okra.
Put aside the chopped okra.
3. Warmth 2 tablespoons of oil in a pan. Add the chopped bhindi. You should utilize any neutral-flavored oil.
4. Saute for no less than 8 to 10 minutes on low warmth until they modify shade and are softened and cooked.
5. Take away the sauteed bhindi in a bowl and hold apart.
6. Add 2 medium-sized chopped tomatoes and 6 to 7 cashews to the blender or chutney grinder.
7. Puree the tomatoes and cashews to a easy and positive paste. There shouldn’t be any small chunks of cashews within the paste. No want so as to add any water whereas mixing to a paste.
8. With a wired whisk, whip ½ cup contemporary yogurt (curd) until easy. Ensure that the curd is just not bitter or too tangy.
Making dahi bhindi
9. Warmth the identical pan during which we sauteed the bhindi. Add 1 tablespoon oil or ghee. Crackle ½ teaspoon cumin seeds first.
10. Then add ⅓ to ½ cup chopped onions. Saute until the onions change shade or turn into translucent stirring typically.
11. Crush 3 to 4 garlic and 1 inch ginger to a paste in mortar and pestle. Add the crushed ginger-garlic paste or you may add 1 teaspoon ginger garlic paste.
12. Saute for some seconds or until the uncooked aroma goes away.
13. Add the tomato-cashew paste. Take care because the combination may splutter.
14. Stir and blend properly.
15. Saute until oil begins to depart the edges of the combination.
16. The onion-tomato-cashew masala paste needs to be sauteed very properly. Carry on stirring typically for uniform sauteing. The entire masala ought to come collectively and it’s best to be capable of see the oil or fats leaving the edges of the masala.
17. Add 1.5 tablespoon besan (gram flour).
18. Saute for 1 to 2 minutes or extra on low warmth until the uncooked aroma of the gram flour goes away.
19. Then add the next spice powders:
- ½ teaspoon coriander powder
- ¼ teaspoon purple chili powder or cayenne pepper
- ¼ to ½ teaspoon garam masala powder
- ¼ teaspoon turmeric powder
20. Saute once more for a minute. Swap off the warmth and place the pan on the kitchen countertop.
21. Add the whisked yogurt (curd) to the pan.
22. Pour 2 cups of water.
23. Stir properly with a wired whisk to get a uniform and even combination. Then add the sauteed bhindi.
24. Subsequent add salt as required.
25. Preserve the pan on the stovetop on low to medium-low warmth. Simmer the gravy until the combination begins to thicken and also you see specks of oil or ghee floating on prime.
26. Add ¼ to ½ teaspoon crushed kasuri methi (dry fenugreek leaves) and 1 to 2 tablespoons low fats cream or mild cream. Combine properly.
27. Simmer the gravy for half a minute and lastly add some coriander leaves
28. Serve dahi wali bhindi sizzling or heat with some sizzling phulka, naan or roti. You can too have this dish with Jeera Rice or steamed basmati rice.
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By Dassana Amit
Dahi wali bhindi is a scrumptious and flavorful dish of sauteed tender cooked okra in a easy, creamy, calmly spiced and tangy yogurt sauce
Prep Time 15 minutes
Prepare dinner Time 20 minutes
Complete Time 35 minutes
Servings 3
Items
Forestall your display screen from going darkish whereas making the recipe
This Dahi Bhindi put up from the weblog archives first printed in November 2013 has been republished and up to date on 7 September 2021.
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