Tuesday, 23 July 2013

Dahi Bhindi/ Okra in Creamy Yogurt Gravy No Onion No Garlic

Dahi Bhindi is a side dish popular throughout India but differs from region to region in terms of the way it is prepared eventhough they share same name. Simple concept behind is use of curd/yogurt as gravy for bhindi/okra in the dish. It usually involves the use of onion, garlic. But I tried yesterday no onion no garlic version of Dahi Bhindi and it was an instant hit. Loved it as an accompaniment for chapathi/roti. It goes well with any Indian flat bread or even plain rice. Richness of yogurt in this dish brings about the unique taste. Here goes the recipe.

Bhindi/Okra-2 cups chopped into 1'' pieces.
Yogurt-1 cup
Mustard seeds-1 tsp
Cumin seeds-1/2 tsp
Fennel seeds-1/2 tsp
Turmeric powder-1/2 tsp
Red chilly powder-1/2 tsp
Garam masala-1 tsp
Coriander powder-1/2 tsp
Sugar-1/2 tsp
Oil-2 tbsp.
Cilantro/Coriander leaves to garnish
Salt to taste

In a pan heat oil and when hot add mustard seeds, cumin seeds, fennel seeds.
As they splatter add cut okra to it and cook till they are half done.
Once half done add turmeric powder, salt.
Cook further on a slow flame till they are fully cooked.
Prepare a mixture of curd/yogurt by beating yogurt and then adding sugar, salt, red chilly powder, garam masala and coriander powder to it.
Once fully cooked simmer and add the yogurt mixture to the cooked okra. Switch off the flame.
The heat in the cooked okra is sufficient enough to cook the yogurt gravy.
Garnish with cilantro and enjoy this with flat bread or rice.

  1. Pat dry the cleaned okras before proceeding with chopping them.
  2. Always cook okras without any spices or minimum spices initially till they are half cooked so as to avoid the sliminess or burning of spices when okras are cooked.
  Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

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