Step-by-step
1
firstly, in a large kadai heat 2 tbsp oil and fry 15 bhindi.
2
fry on medium flame until the bhindi changes colour and not sticky.
3
keep aside the fried bhindi.
4
in the same kadai, heat 2 tbsp oil, 1 tsp cumin, 1 tsp kasuri methi, 1 bay leaf and 2 pod cardamom.
5
saute on low flame until the spices turn aromatic.
6
now add 1 onion, 1 tsp ginger garlic paste and saute until the onions turn golden brown.
7
further, add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala.
8
saute on low flame until the spices turn aromatic.
9
add 1½ cup curd and cook on low flame.
10
continue to cook until the mixture starts to separate the oil.
11
further, add the fried bhindi and ¾ tsp salt.
12
mix well-adjusting consistency as required.
13
cover and simmer for 5 minutes or until flavours are absorbed well.
14
now add ¼ tsp garam masala and 2 tbsp coriander. mix well.
15
finally, enjoy dahi bhindi with roti or rice.
Video
Notes
- firstly, make sure to wipe off the bhindi with a dry cloth before chopping to prevent from turning sticky.
- also, use fresh curd else the curry will be sour.
- additionally, you can add tomato along with whisked curd to for different flavour.
- finally, dahi bhindi recipe tastes great when prepared slightly spicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/dahi-bhindi-recipe-dahi-wali-bhindi/