-200 to 250 grams bhindi (okra or lady finger)
-1/3 to ½ cup chopped onion
-2 medium ripe red tomatoes + 6 to 7 whole cashews, chopped – blended to a smooth paste
-1/2 cup Curd (yogurt) – whisked till smooth
-3 to 4 garlic + 1 inch ginger – crushed to a paste in a mortar and pestle or 1 teaspoon ginger garlic paste
-1.5 tablespoon besan (gram flour)
-1/2 teaspoon cumin seeds
-1/2 teaspoon Coriander Powder (ground coriander)
-1/4 teaspoon red chili powder or cayenne pepper
-1/4 teaspoon turmeric powder (ground turmeric)
-1/4 or 1/2 teaspoon Garam Masala
-2 cups water
-1 to 2 tablespoon cream – low fat or light cream
-2 tablespoon oil for sauteing the okra
-1 tablespoon Ghee (clarified butter) or oil for the sauce
-1/4 to ½ teaspoon crushed kasuri methi (dry fenugreek leaves)
-Salt as required
- Rinse the okra (bhindi) in water for a couple of times.
- Pat the okra dry with a kitchen towel or spread them on a plate to air dry. Ensure the okra is completely dry and free of any moisture or water droplets before chopping.
- Trim off the ends of the okra and chop it into 1-inch pieces. Set the chopped okra aside.
- Heat 2 tablespoons of oil in a pan. Add the chopped okra and sauté on low heat for 8 to 10 minutes until they change color and become cooked and softened.
- Remove the sauteed bhindi and keep aside.
- Puree the tomatoes and cashews to a smooth paste in a blender or chutney grinder without adding any water. Make a fine and smooth puree or paste not having any chunks of cashews or unground tomato seeds. With a wired whisk, whip the yogurt till smooth in a bowl.
Dahi wali bhindi is a delectable and flavorful dish featuring tender sautéed okra in a smooth, creamy, mildly spiced, and tangy yogurt sauce.
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