Dahi Bhindi/Okra Yogurt Curry
Dahi Bhindi/Okra Yogurt Curry is creamy, slightly spicy and tangy curry that goes well with any Indian Flatbread like roti, paratha, naan or rice. An easy curry to prepare, it is a different way to enjoy okra or bhindi from the usual dry preparation.
Ingredients
- 250 g okra, bhindi
- 1 cup plain yogurt
- 1 cup onion finely chopped
- 1 -1½ tsp salt
- 3 tbsp oil
- ¼ tsp turmeric powder
- 6-8 fenugreek seeds
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1 tsp ginger paste
- 1 tsp green chilli paste
- 1 tsp ginger paste
- 2 tbsp chickpea flour, besan
- 1-2 dry red chillis whole
- 1 sprig curry leaves
- 1 tbsp kasuri methi
- 1 tsp coriander powder
- ¼ tsp garam masala
- 2-3 tbsp fresh coriander chopped
Instructions
- PREPARE THE OKRA/ BHINDI
- Wash and wipe the okra with a kitchen towel.
- Trim the ends.
- Cut the okra into pieces about 1-1½ inch long.
STIR FRY THE OKRA/BHINDI
- Heat 2 tbsp of oil from the measured amount in a wide pan over medium heat.
- When it becomes hot, add the chopped okra/ bhindi.
- Sprinkle some salt from the measured amount, but not too much.
- Add sprinkle a generous pinch of the turmeric powder from the measured amount.
- Stir fry the okra/bhindi for 5 minutes.
- Remove the okra/bhindi from the pan using a slotted spoon and keep on the side till required.
PREPARATION OF THE DAHI BHINDI/OKRA YOGURT CURRY:
- Add the remaining oil in the wide pan. Heat it over medium heat.
- When the oil is hot, add fenugreek seeds first. Then add mustard seeds and cumin seeds.
- Add the curry leaves and dried red chillis.Mix well.
- Add chopped onion. Stir fry till they become soft.
- Lower the heat. Add chickpea flour/ besan. Stir fry till it becomes light pink in colour.
- Add garlic paste, and stir fry for a minute. Add ginger and green chilli pastes and stir fry for 30 seconds or so.
- Add kasuri methi, salt and turmeric powder. Mix well.
- Add yogurt and keep stirring constantly till the curry begins to thicken.
- Add coriander powder and garam masala. Mix well.
- Add the stir fried okra/bhindi. Mix well.
- Allow the curry to cook over low heat till the okra/bhindi gets cooked. It should not be too soft and mushy. Should have a bite to it but must not be raw.
- Garnish with chopped coriander and serve hot with roti, paratha, phulka, naan or rice.