Dahi Bhindi
Dahi Bhindi is a simple and healthy Indian vegetarian dish where tender okra is cooked in a mildly spiced yogurt gravy. Light, nutritious and perfect with chapati or steamed rice.
Ingredients
Equipment
Method
- Wash the bhindi thoroughly and pat dry using a kitchen towel. Make sure there’s no moisture before chopping to avoid stickiness.
- Trim the ends of okra and cut into 1-inch pieces. Keep aside.
- Heat 1 tbsp oil in a pan over medium flame. Add chopped bhindi and sauté for about 8–10 minutes, stirring occasionally, until it shrinks and becomes soft with slight colour. Remove and keep aside.
- In the same pan, add 1 tbsp oil (or ghee). When hot, add cumin seeds and let them crackle.
- Add chopped onion and sauté until it becomes translucent. Then add ginger-garlic paste and sauté for another 30 seconds.
- Lower the flame. Add turmeric, red chilli powder, coriander powder and garam masala. Stir gently for 20–30 seconds to roast the spices.
- Reduce heat and add whisked curd. Stir well to combine with spices. If needed, add 2–3 tbsp water to adjust consistency.
- Once curd starts to simmer, add the sautéed bhindi and salt. Mix gently to coat the okra with yogurt gravy.
- Cover the pan, cook on low flame for 5 minutes or until okra is cooked through and gravy thickens slightly.
- Turn off heat. Garnish with chopped coriander leaves. Serve hot with chapati, roti or steamed rice.
Notes
Use fresh, tender bhindi and fresh curd to avoid sour taste. Ensure bhindi is fully dry before chopping to prevent sliminess. If curd turns too tangy, a pinch of sugar can balance the taste.