Dahi Bhindi | Dahi wali Bhindi | Okra in Yoghurt Gravy is a sort of gravy in which Bhindi, the so called okra or ladies finger in english, is saute in light spice mixture and cooked with yoghurt.
Dahi bhindi | dahi wali bhindi | okra in yoghurt gravy recipe with easy step by step instructions and a video for your easy understanding and learning.
How to make Dahi Bhindi | Dahi Wali Bhindi
This Dahi Bhindi | Dahi wali Bhindi | Okra in Yoghurt Gravy can be made with onion and garlic or with out them as like a saatvic dish. So today I have prepared this as a saatvic dish and have not added garlic, ginger and onion. If you want to add, you can very well add them.
Also we can make this Dahi Bhindi | Dahi wali Bhindi | Okra in Yoghurt Gravy as a spicy dish or less spicy dish and alternate as per your family taste buds.
This goes very well with roti, phulka or paratha or even with plain rice or jeera pulao. In simple words we can say it is a North Indian style Vendakkai Mor kuzhambu as it tastes delicious and similar to that of our Mor kuzhambu recipe.
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Recipe to make Dahi Bhindi
- Fry ladies finger
- Ladies finger – 10 to 12 cut 2 inch size
- Salt – 1/4 tsp
- Oil – 2 to 3 tbsp
- Prepare Curd/Yoghurt mixture
- Curd / Yoghurt – 1/2 cup
- Gram flour/Besan – 1 tbsp
- Water – 1 cup
- To prepare gravy
- Oil – 2 tbsp
- Mustard seeds – 1/4 tsp
- Cumin seeds – 1/2 tsp
- Fenugreek seeds – 1/4 tsp
- Kasoori methi – 1/4 tsp optional
- Asafoetida – little
- Curry leaves – little
- Chilli powder – 1/2 tsp can increase as per your spice level
- Garam masala – 1/2 tsp
- Coriander powder – 1/2 to 1 tsp
- Turmeric – 1/4 tsp
- Salt as per taste
-
check the below instructions
Recipe Video
Check the below notes
Ingredients
Fry ladies finger
- Ladies finger – 10 to 12 (cut 2 inch size)
- Salt – 1/4 tsp
- Oil – 2 to 3 tbsp
Prepare Curd/Yoghurt mixture
- Curd / Yoghurt – 1/2 cup
- Gram flour/Besan – 1 tbsp
- Water – 1 cup
To prepare gravy
- Oil – 2 tbsp
- Mustard seeds – 1/4 tsp
- Cumin seeds – 1/2 tsp
- Fenugreek seeds – 1/4 tsp
- Kasoori methi – 1/4 tsp (optional)
- Asafoetida – little
- Curry leaves – little
- Chilli powder – 1/2 tsp (can increase as per your spice level)
- Garam masala – 1/2 tsp
- Coriander powder – 1/2 to 1 tsp
- Turmeric – 1/4 tsp
- Salt as per taste
Step by step Instructions to make Dahi Bhindi | Dahi wali Bhindi | Okra in Yoghurt Gravy
Now let us see the instructions
Fry the Okra
Wash the fresh okara and pat dry them and cut both ends. Cut them in about 2 inch pieces. I have used about 10 to 12 medium size ladies finger.
Heat 2 tablespoons of oil in a frying pan over medium heat and stir fry the okra till they are tender, ie., Add required salt.
Fry until They turn to dark green in colour as shown. This should take about 7-8 minutes. Remove them and keep aside.
Prepare yoghurt gram flour mixture
In a bowl, add the yoghurt, gram flour and water.
Mix them thoroughly without any lumps. Keep aside
Prepare the gravy
In a kadai or wok, add oil and when oil is hot, add the mustard seeds, cumin, fenugreek seeds.
When they splutter, add in the fenugreek leaves and curry leaves. Adding fenugreek leaves (kasoori methi) is purely optional, but it gives a very nice taste to this gravy.
Here i have not added onion, garlic and ginger as I prepare this recipe as the no onion no garlic recipe. But if you like to add them, you can very well add them at this stage and saute them for a while or until the raw smell of ginger garlic goes off.
Now add the chilli powder, coriander powder, turmeric powder and garam masala powders.
Fry them for 30 sec in low flame
and add in the fried okra now. Again saute them for about 2 min in low to medium flame so then okra is well coated with the spice powders.
Slowly add the yoghurt gram flour mixture now and stir slowly, keeping the flame low. (Do not keep in medium or high flame, as the yoghurt may tend to curdle)
Allow this mixture to cook for about 3 to 4 min only in low flame.
Adjust the salt now if you need. Allow the gravy to to cook and it starts to thicken nicely and switch off the stove.
Garnish with coriander leaves and serve hot with roti, phulka or paratha. It tastes great even with plain rice.
Tasty Dahi Bhindi Gravy is ready.
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