- Rinse the okra (bhindi) in water for a couple of times.
- Dry the bhindi with a kitchen towel or spread them on a plate and let them dry on their own.
- Trim off the head and tail of the bhindi. Chop the bhindi in 1 inch pieces. Keep aside the chopped bhindi.
- Heat the 2 tbsp oil in a pan. Add the chopped bhindi and saute for atleast 8-10 minutes on a low flame till they change color and are cooked.
- Remove the sauted bhindi and keep aside.
- Add the tomato puree and cashews to a smooth paste in a blender.
- With a wired whisk, whip the yogurt till smooth.
- Making Dahi Bhindi:
- Heat up the same pan in which we sauted the bhindi.
- Add 1 tbsp oil or ghee. Crackle the cumin seeds first.
- Add the chopped onion and saute till the onions changes color or becomes translucent.
- Add the ginger-garlic paste and saute for about 15-20 seconds or till the raw aroma goes away. By now the onion will turn light brown or golden.
- Add the tomato-cashew paste and saute till oil starts to leave the sides of the mixture.
- The onion-tomato-cashew masala paste has to be sauted very well.
- Keep on stirring often for uniform sauteing.
- The whole masala should come together and you should be able to see the oil or fat leaving the sides of the masala.
- Add gram flour and saute for 1-2 minutes or more on a low flame till the raw aroma of the gram flour goes away.
- Add all the spice powders and saute again for a minute.
- Switch off the fire and place the pan down. Add the whisked yogurt and water to the pan. Stir well with a wired whisk and add the sauted bhindi and salt.
- Keep the pan on the fire and simmer the gravy till the mixture starts to thicken and you see the oil or ghee floating on top.
- Add the crushed kasuri methi along with the cream and simmer for half a minute.
- Serve dahi bhindi with some piping-hot rice/ paratha or Chappati!
- Bon appetite!
Dahi-Bhindi
#myrecipe
By Saptarishi Basu
Jun, 17th
606
Servings
3 persons
Cook Time
35 minutes
Ingredients
15
- 17
Ingredients
- Bhindi/Okhra/Ladies' Fingers 200-250 Gms
- Medium-Sized Onion (Finely Chopped) 1 No.
- Tomato Puree 1/2 a Cup
- Cashews 6-7 whole then blended with the Puree till smooth
- Curd (Yogurt) (Whisked till Smooth) 1/2 a Cup
- Grated ginger 1 Inch
- Besan (Gram Flour) 1.5 tablespoons
- Cumin and Coriander powder mixture 1 teaspoon
- Red Chilli Powder 1/4 teaspoon
- Turmeric Powder 1/4th teaspoon
- Garam Masala Powder 1/2 teaspoon
- Water 2 Cups
- Cream 1-2 tablespoon/s
- Cooking oil (for sauteing the Bhindi) 2 tablespoons
- Ghee/Butter(for the sauce) 1 tablespoon
- Kasuri methi (dry fenugreek leaves)(Crushed) 1/4th-1/2 teaspoon
- Table Salt To taste
Instructions
Notes/Tips
During choosing of the cooking oil, vegetable oil is highly recommended as it is cholesterol free and is good for the heart.
