Dahi Bhindi | Dahiwale Bhindi (No Onion, No Garlic Version)
Dahi Bhindi is fried okra in a mildly spiced yogurt gravy. This mellow curry is a great accompaniment to rotis or even rice. This is a no onion, no garlic version of Dahiwale Bhindi.
Equipment
- Kadhai or Wok
- Chopping Board
- Bowls
- Spoon
- Spatula
Ingredients
- 250 gms Bhindi, Okra Okra
- 1 Cup Dahi, Yogurt
- 1 tsp Besan, Gram Flour
- 1.5 tbsp Oil
Spices
- 1 tsp Coriander Powder
- 1/2 tsp Roasted Cumin Powder
- 1/2 tsp Turmeric
- Salt to Taste
Tempering
- 1 tsp Oil
- 1 tsp Cumin
- 1 tsp Mustard Seeds
- 3 or 4 Red Chillies, Split
- 8 to 10 Curry Leaves
Instructions
The Prep
- Cut the ends of each bhindi, and chop them into 1" pieces. Set aside.
- To the dahi, add the turmeric, besan, coriander powder, cumin powder, and salt. Mix well. Set aside
Frying the Bhindi
- In a kadhai, over medium flame, heat 1.5 tbsp oil and add the bhindi pieces.
- Stir-fry till the pieces soften and brown at the edges.
- Set aside.
Making the Dahi Bhindi
- In a kadhai, heat 1 tsp oil.
- Add mustard seeds and wait till it splutters.
- Add cumin seeds and stir-fry till they start to change colour.
- Add split red chillies and curry leaves, and stir-fry for a few seconds.
- Turn the heat to low and add 2-3 tbsp water. This is important because otherwise the dahi may split.
- Add the spiced dahi and mix well.
- Let the dahi simmer for 2-3 minutes.
- Add the fried bhindi and cook for a couple of minutes.
- Serve the warm Dahi Bhindi with hot phulkas or rotis.