Indian
Dahi Bhindi
$2
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
180Calories
6gProtein
11gFat
15gCarbs
5gSugar
4gFiber
400mgSodium
5mgChol
2gSat Fat
400mgPotassium
120mgCalcium
1.5mgIron
0.1mcgVitamin B12
15mgVitamin C
Goes well with
Indian Pale Ale (IPA)
local
Masala Chai
international
vegetarian
gluten-free
Instructions
1
Wash and pat dry the okra thoroughly, then trim the ends and cut into 1-inch pieces or slit lengthwise.
2
Heat 2 tbsp oil in a pan and shallow fry the okra until lightly crisp and no longer sticky; remove and set aside.
3
In the same pan, heat remaining oil and add cumin seeds and mustard seeds; let them crackle.
4
Add a pinch of asafoetida, then the chopped onions, and sauté until translucent.
5
Stir in ginger garlic paste and slit green chilies, cooking for a minute until fragrant.
6
Add chopped tomatoes and cook until soft and pulpy.
7
Add turmeric, red chili powder, coriander powder, and salt; cook the masala for 2-3 minutes.
8
Whisk the yogurt with gram flour until smooth to prevent curdling, then lower the heat and add it to the pan, stirring continuously.
9
Add the fried okra back into the pan and simmer gently for 5-7 minutes until the curry thickens and coats the okra.
10
Garnish with fresh coriander leaves and serve hot with roti or steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 250 g250 g okra (bhindi)
- 1/2 cup1/2 cup plain yogurt (dahi)
- 1 tbsp1 tbsp gram flour (besan)
- 11 medium, chopped onion
- 11 medium, chopped tomato
- 11 whole, slit green chili
- 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
- 1/2 tsp1/2 tsp cumin seeds
- 1/4 tsp1/4 tsp mustard seeds
- 1 pinch1 pinch asafoetida (hing)
- 1 1/2 tbsp1 1/2 tbsp cooking oil
- 1/21/2 tsp, to taste salt
- 11 tbsp, chopped fresh coriander leaves
