Indian
Dahi Bhendi (Masala Bhindi in Yogurt Gravy)
$1
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
145Calories
5gProtein
8gFat
13gCarbs
4gSugar
4gFiber
320mgSodium
4mgChol
1.5gSat Fat
400mgPotassium
120mgCalcium
1.5mgIron
0.1mcgVitamin B12
20mgVitamin C
Goes well with
Kingfisher Lager
local
Masala Chaach
international
vegetarian
gluten-free
low-calorie
Instructions
1
Wash and pat dry the okra completely, then chop into small pieces.
2
Heat oil in a pan and lightly saute the okra until it loses its stickiness; set aside.
3
In the same pan, add cumin seeds and let them splutter.
4
Add ginger-garlic paste and chopped onion, saute until golden.
5
Add chopped tomato and cook until soft and mushy.
6
Add turmeric, red chili powder, coriander powder and salt; cook the masala for a minute.
7
Whisk the yogurt well and add it to the pan on low heat, stirring continuously to prevent curdling.
8
Add the sauteed okra back into the pan and mix gently to coat with the yogurt masala.
9
Cover and simmer for 8-10 minutes until the okra is fully cooked and flavours combine.
10
Sprinkle garam masala, mix, and garnish with fresh coriander leaves before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 250 g250 g okra (bhindi)
- 1/2 cup1/2 cup yogurt (dahi)
- 11 medium, chopped onion
- 11 medium, chopped tomato
- 1 tbsp1 tbsp oil
- 1/2 tsp1/2 tsp cumin seeds
- 1/2 tsp1/2 tsp ginger-garlic paste
- 1/4 tsp1/4 tsp turmeric powder
- 1/2 tsp1/2 tsp red chili powder
- 1/2 tsp1/2 tsp coriander powder
- 1/4 tsp1/4 tsp garam masala
- to taste salt
- 11 tbsp, chopped coriander leaves
