Bhindi Dahiwali

35 mins
Prep: 10 mins | Cook: 25 mins | Servings: 2

Ingredients

  • For onion paste:
  • ½ onion, sliced
  • 1 inch ginger, roughly chopped
  • 2 cloves garlic
  • 1-2 tsp oil
  • 2 tbsp water, or as required to blend smooth
For fry bhindi / okra
  • 10 bhindi, chopped
  • 2 tsp oil
For Bhindi Curry
  • 1 tsp oil
  • ½ tsp mustard seeds
  • ¼ tsp fenugreek seeds (optional)
  • ½ tsp cumin seeds
  • pinch asafoetida
  • 7-8 curry leaves
  • 1 – 2 tsp kashmiri chilli powder, adjust according to your spice level
  • ½ tsp turmeric powder
  • 1 cup thick curd, whisked
  • ½ tsp coriander powder
  • ¼ cup water, or as required to adjust consistency
  • handful coriander leaves, chopped
  • ¼ tsp garam masala

Process

For onion paste
  1. in a kadai add 2 tsp of oil and fry onions, ginger and garlic.
  2. fry till they turn slightly golden in colour. allow to cool completely.
  3. add required water and blend to smooth paste. keep aside.
For fry bhindi
  1. in the same kadai, add a tsp of oil and fry chopped bhindis.
  2. fry till bhindi cook from all sides and changes colour to dark green.
  3. remove and keep aside.
To make curry
  1. in the same kadai, add a tsp of oil along with mustard seeds, jeera, methi and hing.
  2. once they splutter add curry leaves.
  3. now add prepared onion puree and saute for a minute.
  4. add spices like chilli powder, turmeric, coriander powder and salt to taste. fry the masala on low flame.
  5. add some water.
  6. then add 1 cup curd and stir on low flame.
  7. immediately add fried bhindi and give a good stir.
  8. remember to switch off the flame. close the lid and allow to cook for 5 minute.
  9. garnish with few coriander leaves.

 

 

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