Dahi Bhindi
Dahi Bhindi is a great way to enjoy okra in tangy creamy sauce. Dahi Bhindi is simply delicious, and easy to make. This goes well with Jeera (Cumin) Rice, or roti-paratha.
- 40 medium size okra (bhindi) (after cutting them in half it should be about 2 cups.)
- 3 Tbsp oil (canola or vegetable oil)
- 1/2 tsp cumin seeds (jeera)
- 1/4 tsp mustard seeds (rai)
- 1/8 tsp asafetida (hing)
- 1 Tbsp besan (gram flour)
- 2 tsp coriander powder (dhania)
- 1 tsp Red Chili Powder
- 1/4 tsp Turmeric Powder
- 1 cup yogurt (dahi, curd)
- 1 cup water (approximately)
- 1/2 tsp salt
Wash and pat dry the okra cut both ends, and cut them into about 1-inch pieces. I have used about 35 medium size okra after cutting, they are about 2 cups.
- Heat 2 tablespoons of oil in a frying pan over medium heat and stir fry the okra till they are tender. This should take about 7-8 minutes.
- Take them out in a bowl and use the same pan for making gravy.
Heat 1 tablespoon of oil, over medium heat. After the oil is moderately hot add the cumin seeds, mustard seeds and asafetida as the seeds crack, turn down the heat to low.
Add the besan and stir fry for about 1 minute until it has a light aroma, and is golden brown in color. Besan gives the thickness to gravy.
Add yogurt, turmeric, chili powder and coriander powder. Mix it well. And cook until the spice mix comes together, and you should be able to see the oil leaving the sides of spice mix. This should take about 2-3 minutes.
- Spice mix is ready add about 1/2 cup of water and salt, bring it to boil. Add okra and let it cook for 3-4 minutes, on low heat.
Suggestions: You can make so many different dishes using this gravy. Instead of okra use potatoes, paneer, green peas, mixed vegetables, or any vegetable you have.
Enjoy with plain white rice or any Indian flat bread, like Roti, Paratha, Puri
Comments
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wizardblonde
May 2, 2020 at 9:54 pmhi …..you have large varieties of recipes definitely i will try it you way ..i love you recipes unfortunately some spices are not available in china..also atta …..by the way i am DANNY …I live in china ….if i may ask …most of your recipes dont consist of garlic … just curious ….
Manjula Jain
May 5, 2020 at 8:27 amA personal choice
Sweta Mani
May 13, 2019 at 9:21 amMade this last week, turned out yum
Anjali
March 1, 2018 at 6:17 pmHi, can this be made a day ahead and served for a large party heated through in oven?
Chef Raiju
December 16, 2017 at 10:51 pmThanks , good recipe. Just finished making at home. Tastes yummy
shankar rao
September 26, 2017 at 4:27 amI like Dahi Bhindi but din`t make ….to night i will try.
Brad
September 1, 2017 at 3:27 pmAloha! Any suggestions to make it vegan and substitute the yogurt? Thank you!
Manjula Jain
September 3, 2017 at 12:45 amBrab use coconut milk
Surabhi Banuru
October 7, 2019 at 11:06 amUse soy yogurt.
Rasakeli
July 31, 2017 at 9:57 amThis is SO delicious, and really easy, too! This has become a staple for me – I love experimenting with other veggies in the gravy as well. Thank you so much!
Manjula Jain
July 31, 2017 at 7:54 pmRasakeli, good to hear that and yes it is good to experiment, that is the fun part
Aditi
July 30, 2017 at 6:49 amOmg its really gud recipe…i tried it….n u r also very gorgeous first time saw ur video
priya
July 25, 2017 at 11:46 pmI like Bhendi and i tries the above reciepe and it works. Thanks for sharing.
Manjula Jain
July 26, 2017 at 8:18 amPriya, Thank you
Dee
July 3, 2017 at 12:24 pmLoved this recipe! It is very simple like the other recipes you make. I just want to point out one thing. It is tagged as gluten-free. However, if you use powder Heeng, this recipe cannot be gluten-free as powder Heeng contains wheat. Someone with Celiac Disease, like me, cannot have even a pinch of Powder Heeng in the dish!
Manjula Jain
July 22, 2017 at 4:29 pmDee, you are right, I should start making note in my recipe do not use powder asafetida, on amazon gluten free asafetida is available or use the asafetida comes in rock form and crush it before using. Thank you
Reuben Sukhram
July 3, 2017 at 7:32 amWe are vegetarians just the way like Jain cooking and found your style do cooking very suitable for us we are very grateful and many thanks for your recipe.
R. Sukhram
The Netherlands
foodzu
July 3, 2017 at 6:06 amNice recipe. Thanks for sharing.
DHARAMBIR CHAUDHARY
June 28, 2017 at 2:05 aminnovtive and interesting recipe .., thanks for sharing