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Dahiwali Bhindi (Bhindi Dahiwali)(Okra Simmered in Spicy and Tangy Yogurt Gravy)

This is one of my favourite dishes from North India…

Mustard Oil …Deep-fried Okra simmered in a gravy prepared with the purée / smooth paste of fried onion, ginger, garlic & cashew-nuts , powdered spices and how can I forget the Curds??? I prefer whisked curds that are sour…. tempered with Mustard Oil, Cumin seeds, Mustard Seeds, Fenugreek Seeds ,Curry Leaves , Dried Whole Red Chillies and a pinch of asafoetida…… Salt… to taste… , Sprinkle Punjabi Garam Masala Powder….Serve hot garnished with chopped coriander leaves.

Goes best with puffed hot Phulkas / Laccha Parathas / Naan

Do try it with steamed rice , if you are a great rice eater……

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Serves:4

Ingredients and Quantity:

Bhindi (Okra, Ladies finger), small sized- 450 gm.

Curd, Sour, whisked- 1 cup

Mustard Oil, heated till smoking point and cooled- as required for deep-frying / shallow-frying.

Cumin Seeds- 1 tsp.

Mustard Seeds-1 tsp

Fenugreek seeds- 1/4th tsp

Asafoetida- a pinch

Curry Leaves- 2 sprigs

Dried whole red chillies- 4 nos.

Onions, sliced and deep-fried- 1 ½ cups

Ginger, sliced and deep-fried – 1/4th tbsp.

Garlic, sliced and deep-fried- 1/4th tbsp.

Cashew-nuts, deep-fried- 1 tbsp.

Green chillies, stem discarded- 2 nos.

Kashmiri Red chilli powder- 2 tsp

Coriander Powder- 2 tsp.

Turmeric- 1/4th tsp

Salt- to taste

Water- 3/4th cup / as required

For the sprinkling:

Punjabi garam masala powder- ½ tsp

For the garnish:

Fresh coriander leaves, finely chopped- 1 tbsp. (Optional)

Method:

Wash, drain and wipe the bhindi dry with a kitchen napkin.

Remove the head and tail and discard.

Blend it into a smooth purée  / paste of the fried onion, ginger, garlic ,cashew-nuts and green chillies with a little water.

Heat mustard oil till smoking point, switch off the flame and cool.

Heat the oil again and deep-fry or shallow fry the bhindi.

Place on a kitchen tissue so that excess of oil gets absorbed.

If the bhindi is deep-fried, remove some of the oil and keep aside.

In the same oil add cumin seeds, let them splutter, add mustard seeds, curry leaves, whole red chillies, fenugreek seeds and Asafoetida.

Now add the onion paste, cook it covered till the oil oozes out ensuring that it does not burn.

Add red chilli, coriander and turmeric powder.

Stir and cook for a few seconds.

Simmer the flame.

Now add the whisked curds, add salt and stir

Now add the fried bhindi and ¾ th cup of water.

Mix lightly.

Cover and simmer till the oil oozes out.

Switch off the flame.

Sprinkle garam masala powder and mix.

Serve hot garnished with chopped coriander leaves.

Goes best with Puffed hot Phulkas, Laccha Parathas & Naan.

If you love consuming rice, try this delectable spicy and tangy bhindi with Steamed Rice.

Chef Tips:

  1. You may add lightly roasted and crushed kasoori methi to the prepared bhindi.
  2. You may add whole garam masalas in the tempering…. bay leaf, black and green cardamom and cloves.
  3. If you are consuming the Bhindi with rice adjust the consistency by adding a little more water, simmering it and adjusting the salt.
  4. If you are using bhindi of a larger size, cut and discard the head and tail and cut the bhindi into half and then deep-fry / shallow-fry.

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