Dahi Bhindi | Dahi wali bhindi recipe. Step-by-step recipe to make dahi bhindi!
Okra is one of my favorite veggies! I can have okra in all forms, be it fried or in the form of a curry. Many people run away from okra because of its slimy nature. But if cooked correctly this veggie is an absolute delight to the taste buds. In India, okra is cooked in so many ways, so you can never get bored of the same dish. I will be sharing my favorite okra recipes in the coming months.
For today, it is this dahi bhindi or dahi wali bhindi as it is called as well! This is my take on the North Indian version. There is also a Hyderabadi version, made with cashew nuts, coconut & yogurt and tempered with basic South Indian seasonings. That is equally delicious.
In the North Indian version, fried okra is simmered in a tangy and spiced yogurt curry. It’s such a simple, yet flavor-packed dish. Well, do not get intimidated by the long list of ingredients, these are just basic spices that go into most Indian dishes.
Sometimes I just have this along with hot chapatis or jeera rice for lunch. And my meal is sorted. All prep done and dusted within an hour!
Table of Contents
YOU MAY ENJOY THESE OKRA RECIPES TOO,
STEP BY STEP INSTRUCTIONS TO MAKE DAHI BHINDI | DAHI WALI BHINDI
1.Wash the okra, pat dry with a clean kitchen napkin. Make sure it is really dry. Cut the crown and tip. Cut okra into 2-inch pieces (or as desired). I prefer to keep them long.
2.Heat 1 tablespoon oil in a non-stick pan, sauté okra on medium-low heat until it turns tender and the color changes to dark green, about 8-10 minutes.
3.In a heavy bottomed kadai, heat the remaining oil, splutter mustard seeds, then add in cumin seeds, once it crackles, add the methi seeds.
4.When the methi seeds change color, add the dried red chillies, asafoetida and curry leaves.
5.Next, add in the chopped onions, sauté until it turns golden brown.
6.Add in ginger garlic paste, sauté for another 30 seconds, until fragrant.
7.Add besan, sauté for 2-3 minutes, until the rawness of besan goes away.
8.Add in the spices – red chilli, Kashmiri chilli powder, cumin, coriander powder, turmeric powder and kasoori methi. Sauté on low heat for another few seconds until the rawness of spices is gone. Do not burn the spices. Sprinkle some water, if it sticks to the pan, and then sauté.
9.Lower the heat, add whisked yogurt, mix on low heat, stir continuously for 1-2 minutes. Cover and let it cook on low heat for 5 minutes. You will know the masala is cooked when you see oil floating on top.
10.Add some water now if you want a gravy consistency, bring to a boil. I added 3/4 cup water as I like a gravy consistency. The gravy thickens as it cools down, so adjust the consistency accordingly.
11.Add in the fried okra, sprinkle garam masala, salt to taste, mix well. Taste for seasonings, adjust salt if required. Cover and let it simmer for another 2-3 minutes on low heat. Switch off the heat and garnish with cilantro. Serve with rice/chapati or any other flatbread.
NOTE
1.You can also add tomatoes. After sautéing ginger garlic paste, add 2 tomatoes, finely chopped and sauté until it leaves oil, then proceed from step 7. Reduce the yogurt to 1/2 cup or else it may get overly tangy.
HOW TO MAKE DAHI BHINDI | BHINDI WITH YOGURT?
Dahi Bhindi Recipe (Okra Simmered In A Spiced & Tangy Yogurt Curry)
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 200 grams okra/lady finger/bhindi
- 3/4 cup yogurt/curd, whisked until smooth
- 1 cup finely chopped onions
- 2 tsp ginger-garlic paste
- 3 dried red chillies, broken into half
- 6-7 curry leaves
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/8 tsp methi (fenugreek seeds), optional
- 1/8 tsp hing (asafoetida)
- 1/2 tsp red chilli powder
- 1 tsp Kashmiri chilli powder
- 2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 tbsp kasoori methi (dried fenugreek leaves)
- 1/4 tsp garam masala
- 1 tbsp besan (gram flour)
- 3 tbsp oil
- 2-3 tbsp finely chopped cilantro
- Salt, to taste
Instructions
- Wash the okra, pat dry with a clean kitchen napkin. Make sure it is really dry. Cut the crown and tip. Cut okra into 2-inch pieces ( or as desired). I prefer to keep them long.
- Heat 1 tablespoon oil in a non-stick pan, sauté okra on medium heat until it turns tender and the color changes to dark green, about 8-10 minutes.
- In a heavy bottomed kadai, heat the remaining oil, splutter mustard seeds, then add in cumin seeds, once it crackles, add the methi seeds.
- When the methi seeds change color, add the dried red chillies, asafoetida and curry leaves.
- Next, add in the chopped onions, sauté until it turns golden brown.
- Add in ginger garlic paste, sauté for another 30 seconds, until fragrant.
- Add besan, sauté for 2-3 minutes on medium-low heat, until the rawness of besan goes away.
- Add in the spices - red chilli, Kashmiri chilli powder, cumin, coriander powder, turmeric powder and kasoori methi. Sauté on low heat for another few seconds until the rawness of spices is gone. Do not burn the spices. Sprinkle some water, if it sticks to the pan, and the
- Lower the heat, add whisked yogurt, mix on low heat, stir continuously for 1-2 minutes. Cover and let it cook on low heat for 5 minutes. You will know the masala is cooked when you see oil floating on top.
- Add some water now if you want a gravy consistency, bring to a boil. I added 3/4 cup water as I like a gravy consistency. The gravy thickens as it cools down, so adjust the consistency accordingly.
- Add in the fried okra, sprinkle garam masala, salt to taste mix well. Taste for seasonings, adjust salt if required. Cover and let it simmer for another 2-3 minutes on low heat. Switch off the heat and garnish with cilantro. Serve with rice/phulkas or any other flatbread.
Notes
- You can also add tomatoes. After sautéing ginger garlic paste, add 2 tomatoes, finely chopped and sauté until it leaves oil, then proceed from step 7. Reduce the yogurt to 1/2 cup or else it may get overly tangy.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at [email protected]
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Regards,
Freda
Sam says
Absolutely delish. I first tried this this at My Govinda’s in Dubai when we visited a month ago and I fell in love with it. Had to try it. Thank you for this beautiful recipe😊
Freda Dias says
Hey glad you enjoy it, Sam! Thanks for sharing your feedback 😊
Rashmi says
This is a super hit recipe among my family & friends. I have shared at least with 6 friends of mine. Very easy to make & another way of cooking okra. Thanks
Freda Dias says
So glad to hear that, Rashmi! Thanks so much for sharing it with your friends too 😊
S R KELKAR says
Thanks for sharing such awesome recipe. It turns so tasty. Wow!
Freda Dias says
Glad you enjoyed it! Thanks for sharing your feedback 😊
Julie says
If you don’t have methi seeds, could I put in dried methi instead? I know it wouldn’t be quite the same…
Freda Dias says
You can skip it Julie.
Midhun Dileep says
Made this awesome dish today .. I loved it .. it was soo good and great than expected
Thanks a lot Freda for this yummy recipe, waiting for more
Freda Dias says
Thanks for sharing your feedback, Midhun! So happy to hear that 🙂
Winnie says
Tried this today. It was extremely delicious. Loved it.
Freda Dias says
Thanks for sharing your feedback, Winnie 🙂
Janhavi says
It was delicious! This recipe is a real keeper.
Freda Dias says
Thanks for sharing your feedback, Janhavi 🙂
Afroz says
Beautiful recipe Freda. Love the color 😍
Sandhya says
Your pictures are making me drool Freda. I am making it for sure!
momsrecipediary says
Looks delicious dear!! Yum!!!!!
Freda Dias says
Thanks dear 🙂
Meenu Gupta says
Absolutely droolicious!!
Freda Dias says
Thanks 🙂
Antonia says
This looks scrumptious Freda!
Freda Dias says
Thanks Antonia 🙂
Nabila Shaikh says
Looks yum! Will surely give it a try.
Freda Dias says
Thanks! Glad you liked it 🙂
hummingbirdthyme says
So so lovely! To me, this would be the perfect okra dish! Yum!
Freda Dias says
Thanks, Laura 🙂
MyCulinarySaga says
Love it love it 🙂 been ages I had this. have to go okra shopping now. Pics are amazing as always
Freda Dias says
Thanks sweetie 🙂 Make some soon 😀
CHCooks says
Simply delicious Freda! I am not a big fan of Okra but then recently started using it a lot more. We make a similar thing with Okra and buttermilk called Vendakkai Mor Kuzhambu 🙂
Freda Dias says
Oh that’s interesting, will have to check that out! Thanks dear 🙂
Dhwani @cookingcarnival says
Lovely pictures and recipe.❤❤❤
My favorite dish. I add ajwain too in tempering. It gives nice aroma.
Freda Dias says
Thanks Dhwani! Shall give that a try 🙂