Indian
Dahi Bhendi (Yogurt Okra Curry)
$1
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
150Calories
4gProtein
9gFat
12gCarbs
4gSugar
4gFiber
300mgSodium
5mgChol
2gSat Fat
350mgPotassium
80mgCalcium
1.2mgIron
0.1mcgVitamin B12
15mgVitamin C
Goes well with
Indian Pale Ale (IPA)
local
Chaach (Spiced Buttermilk)
international
vegetarian
gluten-free
Instructions
1
Wash and pat dry the okra thoroughly, then chop into round pieces.
2
Heat oil in a pan and shallow fry the okra until slightly crisp and no longer sticky; set aside.
3
In the same pan, add cumin seeds and let them sizzle.
4
Add chopped onions and sauté until golden.
5
Add ginger-garlic paste and cook for a minute until fragrant.
6
Add chopped tomatoes and cook until soft and mushy.
7
Lower the heat and add turmeric, red chili powder, and coriander powder; cook for a minute.
8
Whisk the yogurt well and add it to the pan gradually while stirring continuously to prevent curdling.
9
Add the fried okra back into the pan and mix gently to coat with the masala.
10
Add salt and a splash of water if needed, then simmer for 5-7 minutes on low heat.
11
Sprinkle garam masala and mix well.
12
Garnish with fresh coriander leaves and serve hot with roti or rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 250 g250 g okra (bhendi)
- 1/2 cup1/2 cup yogurt (dahi)
- 11 medium, finely chopped onion
- 11 medium, chopped tomato
- 1/2 tsp1/2 tsp ginger-garlic paste
- 1/4 tsp1/4 tsp cumin seeds
- 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
- 1 tbsp1 tbsp cooking oil
- 1/21/2 tsp, to taste salt
- 11 tbsp, chopped coriander leaves
