Dahi Bhindi Recipe (Okra Simmered In A Spiced & Tangy Yogurt Curry) (2024)

Jump to Recipe Print Recipe

Dahi Bhindi | Dahi wali bhindi recipe. Step-by-step recipe to make dahi bhindi!

Okra is one of my favorite veggies! I can have okra in all forms, be it fried or in the form of a curry. Many people run away from okra because of its slimy nature. But if cooked correctly this veggie is an absolute delight to the taste buds. In India, okra is cooked in so many ways, so you can never get bored of the same dish. I will be sharing my favorite okra recipes in the coming months.

For today, it is this dahi bhindi or dahi wali bhindi as it is called as well! This is my take on the North Indian version. There is also a Hyderabadi version, made with cashew nuts, coconut & yogurt and tempered with basic South Indian seasonings. That is equally delicious.

In the North Indian version, fried okra is simmered in a tangy and spiced yogurt curry. It’s such a simple, yet flavor-packed dish. Well, do not get intimidated by the long list of ingredients, these are just basic spices that go into most Indian dishes.

SometimesI just have this along with hot chapatis or jeera rice for lunch. And my meal is sorted. All prep done and dusted within an hour!

Table of Contents

STEP BY STEP INSTRUCTIONS TO MAKE DAHI BHINDI | DAHI WALI BHINDI

1.Wash the okra, pat dry with a clean kitchen napkin. Make sure it is really dry. Cut the crown and tip. Cut okra into 2-inch pieces (or as desired). I prefer to keep them long.

2.Heat 1 tablespoon oil in a non-stick pan, sauté okraon medium-low heat until itturns tender and the color changes to dark green, about 8-10 minutes.

3.In a heavy bottomed kadai, heat the remaining oil, splutter mustard seeds, then add in cumin seeds, once it crackles, add the methi seeds.

4.When the methi seeds change color, add the dried redchillies, asafoetida and curry leaves.

5.Next, add in the chopped onions, sauté until it turns golden brown.

HOW TO MAKE DAHI BHINDI | BHINDI WITH YOGURT?

Dahi Bhindi Recipe (Okra Simmered In A Spiced & Tangy Yogurt Curry)

5 from 5 votes

Print Recipe Pin Recipe

Ingredients

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml

200 grams okra/lady finger/bhindi
3/4 cup yogurt/curd, whisked until smooth
1 cup finely chopped onions
2 tsp ginger-garlic paste
3 dried red chillies, broken into half
6-7 curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/8 tsp methi (fenugreek seeds), optional
1/8 tsp hing (asafoetida)
1/2 tsp red chilli powder
1 tsp Kashmiri chilli powder
2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
1/2 tbsp kasoori methi (dried fenugreek leaves)
1/4 tsp garam masala
1 tbsp besan (gram flour)
3 tbsp oil
2-3 tbsp finely chopped cilantro
Salt, to taste

Instructions

Wash the okra, pat dry with a clean kitchen napkin. Make sure it is really dry. Cut the crown and tip. Cut okra into 2-inch pieces ( or as desired). I prefer to keep them long.
Heat 1 tablespoon oil in a non-stick pan, sauté okra on medium heat until it turns tender and the color changes to dark green, about 8-10 minutes.
In a heavy bottomed kadai, heat the remaining oil, splutter mustard seeds, then add in cumin seeds, once it crackles, add the methi seeds.
When the methi seeds change color, add the dried red chillies, asafoetida and curry leaves.
Next, add in the chopped onions, sauté until it turns golden brown.
Add in ginger garlic paste, sauté for another 30 seconds, until fragrant.
Add besan, sauté for 2-3 minutes on medium-low heat, until the rawness of besan goes away.
Add in the spices - red chilli, Kashmiri chilli powder, cumin, coriander powder, turmeric powder and kasoori methi. Sauté on low heat for another few seconds until the rawness of spices is gone. Do not burn the spices. Sprinkle some water, if it sticks to the pan, and the
Lower the heat, add whisked yogurt, mix on low heat, stir continuously for 1-2 minutes. Cover and let it cook on low heat for 5 minutes. You will know the masala is cooked when you see oil floating on top.
Add some water now if you want a gravy consistency, bring to a boil. I added 3/4 cup water as I like a gravy consistency. The gravy thickens as it cools down, so adjust the consistency accordingly.
Add in the fried okra, sprinkle garam masala, salt to taste mix well. Taste for seasonings, adjust salt if required. Cover and let it simmer for another 2-3 minutes on low heat. Switch off the heat and garnish with cilantro. Serve with rice/phulkas or any other flatbread.

Notes

You can also add tomatoes. After sautéing ginger garlic paste, add 2 tomatoes, finely chopped and sauté until it leaves oil, then proceed from step 7. Reduce the yogurt to 1/2 cup or else it may get overly tangy.

Keyword Dahi bhindi

Tried this recipe?Let us know how it was!

I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at [emailprotected]

You can also follow me on :

Facebook

Instagram

Twitter

Regards,

Freda