Dahi Bhindi

By: Manjula Jain

Serving : 4 people
Total Time :30 minutes

Rate this recipe:

4.43 from 7 votes

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.

Dahi Bhindi

Ingredients

  • 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

Instructions

  • 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. 

Notes

Enjoy with plain white rice or any Indian flat bread, like Roti, Paratha, Puri

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
  1. 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.

  2. 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.
  3. Take them out in a bowl and use the same pan for making gravy.
  4. 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.

  5. 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.

  6. 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.

  7. 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.
  8. 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

Main Course
Indian

Comments

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    wizardblonde
    May 2, 2020 at 9:54 pm

    hi …..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 am

      A personal choice

    Sweta Mani
    May 13, 2019 at 9:21 am

    Made this last week, turned out yum

    Anjali
    March 1, 2018 at 6:17 pm

    Hi, 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 pm

    5 stars
    Thanks , good recipe. Just finished making at home. Tastes yummy

    shankar rao
    September 26, 2017 at 4:27 am

    I like Dahi Bhindi but din`t make ….to night i will try.

    Brad
    September 1, 2017 at 3:27 pm

    Aloha! Any suggestions to make it vegan and substitute the yogurt? Thank you!

      Manjula Jain
      September 3, 2017 at 12:45 am

      Brab use coconut milk

      Surabhi Banuru
      October 7, 2019 at 11:06 am

      Use soy yogurt.

    Rasakeli
    July 31, 2017 at 9:57 am

    This 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 pm

      Rasakeli, good to hear that and yes it is good to experiment, that is the fun part

    Aditi
    July 30, 2017 at 6:49 am

    5 stars
    Omg 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 pm

    I like Bhendi and i tries the above reciepe and it works. Thanks for sharing.

      Manjula Jain
      July 26, 2017 at 8:18 am

      Priya, Thank you

    Dee
    July 3, 2017 at 12:24 pm

    5 stars
    Loved 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 pm

      Dee, 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 am

    We 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 am

    Nice recipe. Thanks for sharing.

    DHARAMBIR CHAUDHARY
    June 28, 2017 at 2:05 am

    innovtive and interesting recipe .., thanks for sharing

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