Achari Dahi Bhindi – Tangy Ladyfinger/Okra

Dahi bhindi is sauteed bhindi in yogurt sauce which is a spicy, tangy and silky. It is the perfect side dish for chapati or roti or parathas. Bhindi is also known as okra and ladyfinger in English. In dahi bhindi recipe okra absorbs spicy, tangy gravy formed by curd which tastes amazingly delicious with rice too.

Bhindi or okra are very low in calorie and rich in vitamins, calcium and magnesium. There is a little fact to know about bhindi how to select them perfectly, always choose small, fresh and tender bhindis which are bright green in colour with no spots. Such bhindis are very easy to break with a crunchy sound.

To make bhindi I first sauteed them in little oil till they half cooked. Doing so helps in getting rid of sliminess in bhindi. Then made a gravy using pickled spices, tomato, and yogurt. Combine sauteed bhindi in this gravy and cook on low flame for 3-5 minutes without covering the lid.

Make sure you are whisking the curd before using in the gravy. Whisking makes curd smooth and easy to mix in the bhindi. Bhindi has been my favorite veggie since childhood. I am crazy about this and keep looking for new ways to cook. This recipe I have taken from Tarala Dalal’s Cooking magazine.

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So let see how to cook this tangy and spicy dahi bhindi or okra in yogurt gravy.

Ingredient                                                                              2 Serving

1/2 kg bhindi or Okra or Ladyfinger
2 Tsp grated ginger
2 Medium tomatoes
1/4 Cup thick curd
1/4 Tsp turmeric
2 Tsp coriander powder
1/4 Tsp chili powder
4 Tbsp oil
Salt as per taste
Green coriander chopped finely

For achari masala

1 Tsp saunf/fennel seeds
1 Tsp mustard seeds
1/2 Tsp kalonji
1/4 Tsp fenugreek seeds
A pinch of asafoetida

Method

1. First of all, wash bhindi nicely. Spread them over a towel and wipe dry. Cut them into 1 inch long pieces only after drying them up. This prevents the sliminess while cutting bhindis.
2. Heat 2 tbsp oil in a pan and saute the bhindi or ladies fingers.  Saute in two batches and keep aside. This process will cook bhindi 50 percent.
3. Again take 2tblsp oil in a kadhai and add all achari masala(pickled spices) given in the list above.
4. When the seeds start crackling add ginger and tomatoes. Fry till the mixture starts releasing oil.
5. Meanwhile whisk the curd, turmeric powder, chili powder, coriander powder, and salt together.
6. Add this whisking mixture of spices and curd to the pan, mix well and cook for a couple of minutes.
7. To this add the bhindi and combine well. Adjust salt as per taste. Simmer the gravy for 2 minutes. Do not cover the lid.
8. Garnish with green coriander and serve dahi bhindi with roti or paratha or rice.

Note

1. Bhindi should be sauteed in a kadhai till they half cooked. To make sure this I did this in two batches. Otherwise, bhindi will remain raw and add them in gravy will not allow them to cook further.

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