Dahi Aur Bhindi
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A new combination of yogurt and okra, perfect for summer.
00:15:00 total
Serves 3
medium
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Ingredients
- Okra - 400g (cut in half lengthwise)
- Cooking oil - 4-5 tablespoons (for frying)
- Curry leaves - 12-15 (fresh)
- Onion - 2 medium (sliced)
- Garlic - 1 tablespoon (crushed)
- Water - 4 tablespoons (for cooking)
- Kashmiri red chilli powder - 2 teaspoons (for flavor)
- Himalayan pink salt - 1 teaspoon (to taste)
- Sugar - ½ teaspoon (optional)
- Coriander powder - 1½ teaspoons (for flavor)
- Turmeric powder - ½ teaspoon (for color)
- Red chilli powder - 1½ teaspoons (to taste)
- Garam masala powder - ½ teaspoon (for flavor)
- Cumin powder - 1 teaspoon (for flavor)
- Black pepper powder - ½ teaspoon (for flavor)
- Yogurt - 1½ cups (for the base)
- Green chilli - 2 teaspoons (crushed)
- Gram flour - 2 tablespoons (roasted)
- Fresh coriander - 1 tablespoon (chopped for garnish)
Instructions
- Prepare Okra: Cut the lady finger in half-length wise & set aside.
- Fry Okra: In a wok, add cooking oil & heat it. Add okra, mix well & fry on medium flame until light golden & crispy, then set aside.
- Sauté Aromatics: In the same wok, add curry leaves, onion, garlic, mix well & sauté until translucent.
- Add Spices: Add water, kashmiri red chilli powder, pink salt, sugar, coriander powder, turmeric powder, red chilli powder, garam masala powder, cumin powder, black pepper powder, mix well & cook for 1-2 minutes.
- Prepare Yogurt Mixture: In yogurt, add green chilli, gram flour & whisk well.
- Combine Yogurt and Cook: In a wok, add yogurt mixture & mix well, cover & cook on low flame for 6-8 minutes.
- Add Okra: Add fried okra & mix well.
- Final Cook: Add fresh coriander, cover & cook on low flame for 2-3 minutes.
- Serve: Garnish with fresh coriander & serve with boiled rice!
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