Dahi Bhindi Recipe (Okra in Yogurt Curry with Caramelized Onions)
Dahi Bhindi Recipe is a simple and delicious dish that is made from fresh yogurt, combined with gram flour, spices, and roasted bhindi, also known as okra. The addition of caramelized onions and roasted bhindi in spiced yogurt is a delight to the palate. Serve the Dahi Bhindi along with Tawa Paratha, Steamed Rice, Salad and Papad for a simple weeknight dinner or even a weekend lunch.
Take a look at in the other forms that Bhindi can be served:
- 200 grams Bhindi (Lady Finger/Okra) , cut into 1 inch pieces
- 1 Onion , finely chopped
- 1 inch Ginger , grated
- 1 cup Yogurt (Curd)
- 2 tablespoons Gram flour (besan)
- 1 teaspoon Garam masala powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red chilli powder
- Salt , to taste
- 1 tablespoon Caramelized onions
- Cooking oil , for cooking Ingredients for Seasoning
- 2 tablespoons Ghee
- 1 teaspoon Cumin seeds
- 2 Dry red chillies
- Coriander leaves (Dhania) , a small bunch finely chopped
Directions for Dahi Bhindi Recipe (Okra in Yogurt Curry with Caramelized Onions)
To begin making the Dahi Bhindi Recipe, we will first roast the Bhindi (Okra).
Heat 2 tablespoons of oil in a Wok or a Kadai; add the chopped onions and the bhindi (okra). Sprinkle some salt and sauté the bhindi and the onions on low heat. Keep the pan covered for the few minutes so the bhindi can gets cooked.
When covered the bhindi releases moisture, but this moisture helps it to cook and soften as well.
Once you notice that it has released a little moisture and the bhindi is lightly softened, open the pan and stir fry the bhindi until it is well roasted. Make sure you roast it on medium heat.
Roast the Bhindi until you notice it has begun to shrink and has browned. It should not become sticky, slimy and gooey. If it has turned this way, add a little more oil and sprinkle some gram flour/besan and stir it gently. This will absorb the sliminess.
The bhindi is a tricky vegetable to cook, so it takes some practice not making it gooey.
Once the bhindi is cooked and well roasted, keep it aside till we prepare the yogurt gravy.
To make the Yogurt Curry, add the yogurt into a saucepan; add the gram flour, grated ginger, the garam masala powder, the turmeric powder and chili powder. Whisk until smooth. Add in 1/4 cup of water and whisk well again.
Place the saucepan on a medium heat and allow the yogurt mixture to come to a brisk boil. Allow it to boil for a couple of minutes and then turn the heat to low.
Simmer the mixture until the yogurt becomes thick and creamy. Once thick and creamy, add in the roasted bhindi and stir. Simmer for a few more minutes. Check the salt and spice levels and adjust to suit your taste.
Turn off the heat and transfer the Dahi Bhindi a serving bowl.
The final step is to make the seasoning. Heat a tablespoon of ghee in a Tadka Pan. Add the cumin seeds, dry red chilies and roast them until lightly browned.
Pour this seasoning and the caramelized onions into the Dahi Bhindi. Stir to mix gently and finally stir in the chopped coriander leaves.
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