dahi bhindi recipe, how to make dahi bhindi | okra in yogurt sauce/gravy

i had made dahi bhindi more than a month back and the recipe was lying in the drafts. winters have begun in india and i am posting a yogurt based dish in this season. well, i have some yogurt based dishes in the drafts. so please excuse if you don't have yogurt in the winters.

this recipe of dahi bhindi is easy and goes very well accompanied with some hot phulkas, chapatis or naan. the next best accompaniment is steamed basmati rice or jeera rice.

the sauce or gravy is tangy and lightly spiced. i have used pureed tomatoes in the sauce which gives a tang. so along with the yogurt, there is a sourness, tang and a subtle sweetness due to cashews, gram flour and cream. the addition of gram flour or besan does not allow the yogurt to curdle.

the okra or bhindi is sauted in oil till they are completely cooked. this technique also gets rid of the sliminess in the okra. the gravy or sauce is made then and the sauted okra are added to it. the end result is the soft succulent pieces of okra in a smooth creamy tangy sauce.

p.s – i was on a small break and thanks to some of my blogger friends and readers who inquired the reason of my absence from blogging.

if you are looking for more bhindi recipes then do check bhindi masala, bhindi do pyaza, lahsuni bhindi and bharwan bhindi.

dahi bhindi – okra in yogurt sauce or gravy

Author: dassana

Recipe type: main

Cuisine: north indian

Serves: 3-4

• 200 gms bhindi/okra
• 1 medium onion, finely chopped
• 2 medium ripe red tomatoes + 6-7 whole cashews, chopped – blended to a smooth paste
• ½ cup yogurt/curd, whisked till smooth
• 3-4 garlic + ½ inch ginger – crushed to a paste in a mortar and pestle
• 1.5 tbsp gram flour/besan
• ½ tsp cumin seeds
• ½ tsp coriander powder
• ¼ tsp red chili powder
• ¼ tsp turmeric powder
• ¼ tp ½ tsp garam masala powder
• 2 cups water
• 1 to 2 tbsp cream
• 2 tbsp oil for sauting the okra
• 1 tbsp ghee or oil for the sauce
• salt as required

1. rinse the okra in water for a couple of times.
2. dry them with a kitchen towel or spread them on a plate and let them dry on their own.
3. trim off the head and tail of the bhindi.
4. chop the bhindi in 1 inch pieces and keep aside.
5. heat the 2tbsp oil in a pan.
6. add the chopped okra and saute for atleast 8-10 minutes on a low flame till they change color and are cooked.
7. remove the sauted okra and keep aside.
8. puree the tomatoes and cashews to a smooth paste in a blender or chutney grinder.
9. with a wired whisk, whip the yogurt till smooth.
10. heat up the same pan in which we sauted the okra.
11. add 1 tbsp oil or ghee.
12. crackle the cumin seeds first.
13. add the chopped onion and saute till the onions caramelize or turn golden.
14. add the ginger-garlic paste and saute for about 15-20 seconds or till the raw aroma goes away.
15. add the tomato-cashew paste and saute till oil starts to leaves the mixture.
16. 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.
17. add all the spice powders and saute again for a minute.
18. switch off the fire and place the pan down.
19. add the whisked yogurt and water to the pan.
20. stir well and add the sauted okra and salt.
21. keep the pan on the fire and simmer the sauce till the mixture starts to thicken and you see the oil or ghee floating on top.
22. add the crushed kasuri methi along with the cream and simmer for half a minute.
23. serve dahi wali bhindi with some hot phulkas, naan or rotis.

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