{"id":11033,"date":"2021-06-20T20:43:43","date_gmt":"2021-06-20T15:13:43","guid":{"rendered":"https:\/\/chefreetuudaykugaji.com\/blog\/?p=11033"},"modified":"2021-06-20T20:53:15","modified_gmt":"2021-06-20T15:23:15","slug":"dahiwali-bhindi-bhindi-dahiwali-okra-simmered-in-spicy-and-tangy-yogurt-gravy","status":"publish","type":"post","link":"https:\/\/chefreetuudaykugaji.com\/blog\/2021\/06\/20\/dahiwali-bhindi-bhindi-dahiwali-okra-simmered-in-spicy-and-tangy-yogurt-gravy\/","title":{"rendered":"Dahiwali Bhindi (Bhindi Dahiwali)(Okra Simmered in Spicy and Tangy Yogurt Gravy)"},"content":{"rendered":"\n

This is one of my favourite dishes from North India…<\/strong><\/p>\n\n\n\n

Mustard Oil …Deep-fried Okra simmered in a gravy prepared with the pur\u00e9e\u00a0\/ 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\u2026 , Sprinkle Punjabi Garam Masala Powder\u2026.Serve hot garnished with chopped coriander leaves.<\/strong><\/p>\n\n\n\n

Goes best with puffed hot Phulkas \/ Laccha Parathas \/ Naan<\/strong><\/p>\n\n\n\n

Do try it with steamed rice , if you are a great rice eater……<\/strong><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Preparation Time: 10 minutes<\/strong><\/p>\n\n\n\n

Cooking Time: 25 minutes<\/strong><\/p>\n\n\n\n

Serves:<\/strong>4<\/p>\n\n\n\n

Ingredients and Quantity:<\/strong><\/p>\n\n\n\n

Bhindi (Okra, Ladies finger), small sized- 450 gm.<\/p>\n\n\n\n

Curd, Sour, whisked- 1 cup<\/p>\n\n\n\n

Mustard Oil, heated till smoking point and cooled- as required for deep-frying \/ shallow-frying.<\/p>\n\n\n\n

Cumin Seeds- 1 tsp.<\/p>\n\n\n\n

Mustard Seeds-1 tsp<\/p>\n\n\n\n

Fenugreek seeds- 1\/4th<\/sup> tsp<\/p>\n\n\n\n

Asafoetida- a pinch<\/p>\n\n\n\n

Curry Leaves- 2 sprigs<\/p>\n\n\n\n

Dried whole red chillies- 4 nos.<\/p>\n\n\n\n

Onions, sliced and deep-fried- 1 \u00bd cups<\/p>\n\n\n\n

Ginger, sliced and deep-fried – 1\/4th<\/sup> tbsp.<\/p>\n\n\n\n

Garlic, sliced and deep-fried- 1\/4th<\/sup> tbsp.<\/p>\n\n\n\n

Cashew-nuts, deep-fried- 1 tbsp.<\/p>\n\n\n\n

Green chillies, stem discarded- 2 nos.<\/p>\n\n\n\n

Kashmiri Red chilli powder- 2 tsp<\/p>\n\n\n\n

Coriander Powder- 2 tsp.<\/p>\n\n\n\n

Turmeric- 1\/4th<\/sup> tsp<\/p>\n\n\n\n

Salt- to taste<\/p>\n\n\n\n

Water- 3\/4th<\/sup> cup \/ as required<\/p>\n\n\n\n

For the sprinkling:<\/strong><\/p>\n\n\n\n

Punjabi garam masala powder- \u00bd tsp<\/p>\n\n\n\n

For the garnish:<\/strong><\/p>\n\n\n\n

Fresh coriander leaves, finely chopped- 1 tbsp. (Optional)<\/p>\n\n\n\n

Method:<\/strong><\/p>\n\n\n\n

Wash, drain and wipe the bhindi dry with a kitchen napkin.<\/p>\n\n\n\n

Remove the head and tail and discard.<\/p>\n\n\n\n

Blend it into a smooth pur\u00e9e\u00a0 \/ paste of the fried onion, ginger, garlic ,cashew-nuts and green chillies with a little water.<\/p>\n\n\n\n

Heat mustard oil till smoking point, switch off the flame and cool.<\/p>\n\n\n\n

Heat the oil again and deep-fry or shallow fry the bhindi.<\/p>\n\n\n\n

Place on a kitchen tissue so that excess of oil gets absorbed.<\/p>\n\n\n\n

If the bhindi is deep-fried, remove some of the oil and keep aside.<\/p>\n\n\n\n

In the same oil add cumin seeds, let them splutter, add mustard seeds, curry leaves, whole red chillies, fenugreek seeds and Asafoetida.<\/p>\n\n\n\n

Now add the onion paste, cook it covered till the oil oozes out ensuring that it does not burn.<\/p>\n\n\n\n

Add red chilli, coriander and turmeric powder.<\/p>\n\n\n\n

Stir and cook for a few seconds.<\/p>\n\n\n\n

Simmer the flame.<\/p>\n\n\n\n

Now add the whisked curds, add salt and stir<\/p>\n\n\n\n

Now add the fried bhindi and \u00be th cup of water.<\/p>\n\n\n\n

Mix lightly.<\/p>\n\n\n\n

Cover and simmer till the oil oozes out.<\/p>\n\n\n\n

Switch off the flame.<\/p>\n\n\n\n

Sprinkle garam masala powder and mix.<\/p>\n\n\n\n

Serve hot garnished with chopped coriander leaves.<\/p>\n\n\n\n

Goes best with Puffed hot Phulkas, Laccha Parathas & Naan.<\/p>\n\n\n\n

If you love consuming rice, try this delectable spicy and tangy bhindi with Steamed Rice.<\/p>\n\n\n\n

Chef Tips:<\/strong><\/p>\n\n\n\n

  1. You may add lightly roasted and crushed kasoori methi to the prepared bhindi.<\/li>
  2. You may add whole garam masalas in the tempering…. bay leaf, black and green cardamom and cloves.<\/li>
  3. If you are consuming the Bhindi with rice adjust the consistency by adding a little more water, simmering it and adjusting the salt.<\/li>
  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.<\/li><\/ol>\n\n\n\n

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