Dahi Bhindi is Okra cooked in a yogurt gravy. It is easy to make and goes well with any Indian bread. Here is how to make it.
There have been multiple days in our school and college when everyone in the group coincidentally ended upbringing bhindi in their respective lunch boxes.
Okra being our favorite vegetable, me and my friends used to absolutely love these coincidences because on days like these, we used to get to taste a variety of bhindi and all at the same time.
My personal favorite is Dahi bhindi. It can be made in multiple ways but today I am going to share my best recipe with you all.
In place of coating okra in the normal onion and tomato gravy that we usually prepare in Indian cooking, I am making a rich and creamy curd based gravy in this recipe.
The gravy is mildly flavored and gives a nice shahi twist to our regular bhindi ki sabji.
Prepare this delectable dahi wali bhindi in your next get-together party and I am sure that your guest won’t be able to thank you enough for preparing this absolutely lip-smacking okra curry for them.
What is Dahi Bhindi?
It is a quirky combination of okra, yogurt, and cream which has mild flavors and tastes absolutely delicious when served hot as a main course meal.
Serving Suggestions
Soft and tender okra pieces coated nicely in a smooth, silky and tangy yogurt gravy is a full- filling meal when served hot with some chapatis, lachcha paratha, naan, plain rice or even with some poori by its side.
To complete the meal and enhance its overall experience you can also serve some mixed pickle or green chutney as well.
Variations
Jain – While preparing jain food we do not use onion and garlic in any form.
So in order to make Jain dahi bhindi, just skip adding onion and ginger-garlic paste into the masala and rest the recipe is exactly the same as given below.
Achari – In order to give a nice achari twist to your regular dahi bhindi, add a tbsp of my Achari Masala it to the curry while adding other powdered spices.
Secondly, replace adding maida with an equal amount of gram flour while whisking the curd.
Rest the recipe is exactly the same as given below. This dish is perfect for those who love their meals to be a little bit extra spicy and tangy.
Dahi Bhindi Dry – To prepare a dry version, do not add 1 cup of water after adding fried bhindi into the curry.
Just cook the curry for 2-3 minutes on medium flame after adding fried okra in the curry.
Hyderabadi – Firstly grind cashew nuts soaked in milk along with some desiccated coconut into a fine paste.
Add oil, mustard seeds, urad dal, dry red chillies, curry leaves, and jeera in a pan and saute for a minute.
Now add onions and ginger and cook well until soft. Add dry spices, tomatoes and cook them until oil separates from the masala.
Add curd and cashew nut and coconut paste, mix well, adjust the consistency and cook for 3-4 minutes.
Lastly, add fried okra and mix well. Hyderabadi Dahi bhindi is all done and ready.
Pro Tips by Neha
● Always properly wash okra and pat dry it with a kitchen towel. Rest it for at least 30 minutes before using to prevent slime in bhindi.
● Always use nicely whisked yogurt for preparing the curry. Do not add the curd in its natural form as it might not give a smooth and silky texture to the gravy.
● Also, add fried okra into the curry at the last or just a few minutes before finally serving it.
Step by Step Recipe
Wash the bhindi and wipe them with a kitchen towel. Cut them into 1 inch long pieces. Heat oil in a pan.
Add bhindi and fry until they are slightly browned. Drain on a plate.
Add onion and fry until onion until they are golden browned.
Add cumin seeds and hing and fry for a few seconds.
Now add ginger garlic paste and green chilli and cook for 2-3 minutes.
Add 1/2 cup water and cook for a minute. Add coriander powder, turmeric powder, red chilli powder, cumin powder and salt to taste and cook for a minute.
Whisk yogurt with all-purpose flour and add it in the pan and cook for 2-3 minutes until oil starts to separate from the sides.
Add fried bhindi and 1 cup of water and cook for 3-4 minutes.
Add garam masala powder and mix well. Garnish with fresh coriander and serve hot.
Dahi Bhindi Recipe
Dahi Bhindi is Okra cooked in a yogurt gravy. It is easy to make and goes well with any Indian bread. Here is how to make it.
Ingredients
- 4 tbsp Vegetable Oil
- 1 cup Onion Cubed
- 400 g Bhindi
- 1 tsp Cumin Seeds
- 1/4 tsp Hing
- 2 tsp Ginger Garlic Paste
- 2-3 Green Chillies Slit into half
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 2 tsp Kashmiri Red Chilli Powder
- 1/2 tsp Cumin Powder
- Salt to taste
- 1 cup Yogurt
- 1 tsp All Purpose Flour
- 1/2 tsp Garam Masala Powder
Instructions
Wash the bhindi and wipe them with a kitchen towel.
Cut them into 1 inch long pieces.
Heat oil in a pan.
Add bhindi and fry until they are slightly browned.
Drain on a plate.
Add onion and fry until onion until they are golden browned.
Add cumin seeds and hing and fry for a few seconds
Now add ginger garlic paste and green chilli and cook for 2-3 minutes.
Add 1/2 cup water and cook for a minute.
Add coriander powder, turmeric powder, red chilli powder, cumin powder and salt to taste and cook for a minute.
Whisk yogurt with all purpose flour and add it in the pan and cook for 2-3 minutes until oil starts to separate from the sides.
Add fried bhindi and 1 cup of water and cook for 3-4 minutes.
Add garam masala powder and mix well.
Garnish with fresh coriander and serve hot.
Recipe Notes
Always properly wash okra and pat dry it with a kitchen towel. Rest it for at least 30 minutes before usage to prevent slime in bhindi.
Always use nicely whisked yogurt for preparing the curry. Do not add the curd in its natural form as it might not give a smooth and silky texture to the gravy.
Also add fried okra into the curry at the last or just a few minutes before finally serving it.
Did you make this recipe? Let me know!