Indian
Dahi Bhendi (Curd Okra Curry)
$2
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
150Calories
4gProtein
9gFat
12gCarbs
4gSugar
3gFiber
300mgSodium
5mgChol
2gSat Fat
300mgPotassium
100mgCalcium
1mgIron
0.1mcgVitamin B12
15mgVitamin C
Goes well with
Indian Pale Ale (IPA)
local
Masala Chai
international
vegetarian
gluten-free
low-calorie
Instructions
1
Wash the okra and pat dry thoroughly, then cut into rounds or lengthwise pieces.
2
Heat oil in a pan and shallow fry the okra until it is no longer sticky and lightly browned; set aside.
3
In the same pan, add a little more oil and splutter mustard and cumin seeds.
4
Add chopped onion and green chili, and sauté until the onion turns translucent.
5
Add turmeric, red chili powder, and coriander powder, and cook briefly until fragrant.
6
Whisk the yogurt with gram flour and a splash of water until smooth to prevent curdling.
7
Lower the heat and slowly pour in the yogurt mixture, stirring continuously.
8
Add the fried okra back into the pan and mix gently to coat with the yogurt gravy.
9
Simmer on low heat for 5-7 minutes, stirring occasionally, until the gravy thickens slightly.
10
Sprinkle garam masala and adjust salt to taste.
11
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 (bhindi)
- 1/2 cup1/2 cup plain yogurt (dahi)
- 1/2 tbsp1/2 tbsp gram flour (besan)
- 1 1/2 tbsp1 1/2 tbsp oil
- 1/4 tsp1/4 tsp mustard seeds
- 1/4 tsp1/4 tsp cumin seeds
- 11 medium onion, chopped
- 1 pieces1 pieces green chili, slit
- 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
- 1 tbsp1 tbsp fresh coriander leaves, chopped
