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Dahi Bhindi

January 28, 2018
Dahi Bhindi

Bhindi, okra or ladies finger, known by different names, is one such vegetable that has a pleasant taste and odor. Also, it is high in unsaturated fat, altogether making it a favorite veggie in almost every household (or at least mine). My husband and my son just love okra and they can have it with every meal, be it any preparation. Today I share my family's new favorite that is dahi bhindi. It is one such preparation which has a tang from curd, nuttiness from peanut, mildly sweet flavor from coconut and aroma of fresh curry leaves and hing (asafoetida). The use of peanut acts as a binder which prevents yogurt/curd from curdling and gives a rich nutty gravy. I have fried bhindi separately to reduce its slimy texture. There are lots of variants in dahi bhindi like using besan/chickpea flour or cashew nut. This one is from south India which I learned during my stay in Hyderabad. It goes well with chapati, lemon rice or steamed rice.

Dahi Bhindi

Dahi bhindi is one such preparation which has a tang from curd, nuttiness from peanut, mildly sweet flavor from coconut, aroma from fresh curry leaves and hing.

Prep Time

15 Minutes

Cooking Time

30 Minutes

Serving

4

Ingredients

  • 500 gms Okra/bhindi
  • 1/2 cup Finely chopped onion
  • 1/2 cup Tomato puree
  • 1 tsp Ginger paste
  • 3-4 Chopped green chili
  • 1/4 cup Roasted peanut
  • 1/4 cup Curd (dahi)
  • 2 tbsp Grated coconut
  • 1/4 tsp Turmeric
  • 1/4 tsp Red chili powder
  • 1/4 tsp Mustard seeds
  • 1/4 tsp Cumin seeds
  • 1/4 tsp Urad dal
  • 8-10 Curry leaves
  • 1/4 tsp Hing (asafoetida)
  • 2 pinch Methi (fenugreek) seeds or powder
  • Salt to taste
  • 1 tsp Cumin/jeera powder
  • 1.5 cup water

INSTRUCTIONS

  • Wash and dry bhindi. Cut into 1 inch pieces. Heat a pan, add 1 tbsp oil and saute okra for 10 - 15 mins on medium flame.
  • Keep aside sauteed bhindi. Heat remaining oil, add mustard seed, cumin seed, urad dal and curry leaves. Let them crackle, then add hing and methi.
  • Add onion, green chilli and fry for 2 mins then add tomato puree, turmeric, red chilli powder and jeera powder. Fry this paste for 5 mins on medium flame then add bhindi, water and salt. Cover and cook till 3/4 done.
  • Make smooth paste of peanut, coconut and dahi. Add this paste in curry and boil for 5 mins. Check seasoning and take pan off the flame.
  • Serve hot with chapati or rice.

Notes

Always add peanut paste when the veggie is 3/4 cooked, because peanut slows down the cooking process.