Dahi Bhindi, Okra/ Lady's Finger in a Yogurt Based Sauce, I have been wanting to try this dish for some time now, but every time, I put it off for some reason or the other. Also, I had my doubts about how it would turn out and how it would taste with rotis or naans. Not many restaurants serve this dish, so I never got a chance to taste it also, until I made it myself. But then, now, after I made and tasted it, this dish has become one of my favorite side dishes to go with naans or rotis. The sauce is so rich and creamy from the cashew and coconut paste added and it has the right balance of spices, the flavor is awesome and we totally loved it with our phulkas..
Need To Have
- Okra/ Bhindi - 25, small ones
- Onion - 2 medium, chopped
- Tomatoes - 2 medium, chopped
- Grated Ginger - 1 teaspoon
- Grated Garlic - 3 cloves
- Yogurt/ Curd - 1 cup, beaten well
- Red Chilly Powder - 1 teaspoon
- Garam Masala - 1 teaspoon
- Turmeric Powder - 1/2 teaspoon
- Amchur Powder - 1/2 teaspoon
- Kasuri Methi - 1/2 tablespoon
- Mustard Seeds - 1/2 teaspoon
- Cumin Seeds - 1/2 teaspoon
- Urad Dal/ Husked Black Gram - 1 teaspoon
- Dried Red Chilly - 1
- Curry Leaves - 10
- Salt to taste
- Cashews - 10
- Grated Coconut - 2 tablespoon
Recipe Source here
Trim the edges of the okra and slice it lengthwise. Heat some oil, add the sliced okra and saute it uncovered, on low heat, till it's almost cooked and soft and crisp, remove and keep.
Grind the coconut and cashews into a smooth paste and keep. Heat some oil, add the mustard and cumin seeds, once it starts spluttering, add the urad dal, red chilly and the curry leaves. Saute for a few seconds, then add the chopped onions, grated ginger and garlic and saute for a minute.
Then add the chilly powder, garam masala, amchur powder and turmeric powder and mix for a minute. Add the chopped tomatoes, mix, add the kasuri methi, mix, sprinkle some water, cover and cook till the tomatoes turn mushy.
Add the beaten curd and salt, the gravy becomes watery, saute till it turns thick and oil starts floating, now add the ground paste and mix for another minute.
Add the okra, mix, add about a cup of water, simmer it on low heat for 5 minutes and remove.
Saute the okra well, it'll loose all the sliminess.
The consistency of the final dish is a thick gravy.
Soak the cashews in a little warm water, it's easier to grind it into a smooth taste, especially if you store them in the freezer like me.