Dahi Bhindi Recipe––Spicy Indian Recipe Using Okra and Yogurt!

By Rutuja Bhagwat - August 14, 2018


I love experimenting in the kitchen. I enjoy cooking basic, authentic dishes as well as fancy, international cuisines. Whenever my mom asks me to take over the kitchen, I have a little sparkle in my eyes as I get to try different ways of cooking the same vegetable. For instance, sometimes I make Achaari Bhindi recipe and sometimes I make Bhindi Fry. Additionally sometimes, like today, I experiment so wildly that I add in unexpected ingredients. Today for some reason, I thought of adding yogurt to my okra, and the end result was so delicious, I had to share the recipe with you, even though I had not planned of it initially. 

I always use special ingredients like mutton masala, malvani masala, misal masala, kanda lasun (onion-garlic) masala, pav bhaji masala, and garam masala in my dishes to accentuate the taste. If you do not have any of the mentioned ingredients, you can alternatively use the masalas you own (please avoid biryani, chhole, sambar masalas for this recipe) and add more salt and red chilli powder than usual to get a similar taste. 
In any case, I recommend having garam masala and pav bhaji masala in your kitchen at all times.

Preparation time: 15 minutes 
Cooking time: 35 minutes
Serves: 3-4
Veg/Non-veg: Veg

INGREDIENTS FOR MAKING DAHI BHINDI

1/2 kg okra (bhindi), washed and sliced
1 medium onion, diced
2 small tomatoes, diced
3 tbsp oil
1 tsp mustard seeds (rai/mohari)
1 tsp cumin seeds (jeera)
1 tsp asafoetida (hing)
1 tsp turmeric powder (haldi)
1½ tsp red chilli powder
2 tsp goda masala
Salt to taste
2 tsp mutton masala
1½ lonchi masala
1 tbsp gram flour (besan)
1½ tsp sugar
1 tsp dried fenugreek leaves (kasuri methi)
2 tsp garam masala
1½ pav bhaji masala

FOR CURD MIX

3/4 cup curd
2 tbsp ghee
2 kashmiri chilli, slit
1½ tsp cumin seeds (jeera)
1½ tsp asafoetida (hing)
2 star anise (chakri phool)
1 tbsp cream (malai)

HOW TO MAKE DAHI BHINDI

1. Wash and pat dry okra. Slice them into thin pieces or slit in between (depending on your preferences). Pour a little oil, sprinkle sugar and salt and keep okra aside. 
2. Chop onions and tomatoes and keep them aside.
3. In a large pan/wok, heat oil. Once it is heated, add mustard seeds, cumin seeds, asafoetida, turmeric powder, red chilli powder, and goda masala. 
4. Add chopped onions followed by salt, fry.
5. Add gram flour and fry until the rawness is faded. Add tomatoes and keep them semi-cooked. Add dried fenugreek leaves. Continue frying until the oil leaves the mixture.
6. Add okra and fry. Cover for 10-15 minutes.
7. Meanwhile, in a bowl, take curd, cream, and salt.
8. Heat ghee in a small wok and add two kashmiri chillies (cut into half). Add cumin seeds, asafoetida, and star anise. 
9. Pour the ghee mixture in the curd mix. Stir until you get a creamy consistency. Keep aside.
10. Back to the large pan/wok, check if the okras are cooked. Once they're cooked, pour the curd mix on top of okras. You might need to add salt, masalas, and dried fenugreek leaves in order to reduce the sourness of curd. Stir fry until okras are cooked and the sourness is negligible.
Serve hot with rotis and sliced onions.

NOTE
To convert the dish into gravy or curry, increase the quantity of curd. Serve with white rice and raw mango pickle. 

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