Dahi Bhindi Recipe

Time and servings

Prep time	5 min
Cook time	20 min
Total time	25 min
Serves	4 servings

​

Ingredients

​

to blend 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)

​

to fry bhindi / okra:

• 10 bhindi (chopped)
• 2 tsp oil

​

to bhindi gravy:

• 1 tsp oil
• ¾ tsp mustard seeds
• ¼ tsp methi seeds / fenugreek seeds (optional)
• ¾ tsp jeera / cumin seeds
• pinch asafoetida / hing
• few curry leaves
• 1 - 2 tsp kashmiri chilli powder (adjust according to your spice level)
• ½ tsp turmeric powder
• 1 cup thick curd / yogurt (whisked smooth)
• ½ tsp coriander powder
• ¼ cup water (or as required to adjust consistency)
• few coriander leaves (chopped)
• ¼ tsp garam masala

​

Instructions

​

onion paste recipe:

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.

​

to fry bhindi / okra recipe:

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 prepare bhindi gravy recipe:

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 / yogurt and stir on low flame.
7. immediately add fried bhindi / okra 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.
10. then add a pinch of garam masala. and give a good mix.
11. serve dahi bhindi with hot rice / chapathi.

​

Onion paste recipe

​

To fry bhindi / okra recipe

​

To prepare bhindi gravy recipe

​

Video

​

Notes

• whisk the yogurt well before you add.
• make sure to keep the flame on low when you add curd, else the curd will curdle.
• do not cook more than a minute after you add curd.
• use fresh curd to prepare dahi bhindi. sour curd doesn’t taste great.
• adjust the spice level according to your taste.
• bhindi need to absorb curd, so keep them covered for a while before you serve.
• wash the bhindi and dry well before you chop else it will be sticky.