Indian
Dahi Bhindi (Curd Okra)
$1
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
180Calories
5gProtein
11gFat
15gCarbs
5gSugar
4gFiber
420mgSodium
5mgChol
2gSat Fat
350mgPotassium
90mgCalcium
1.5mgIron
0.1mcgVitamin B12
18mgVitamin C
Goes well with
Indian Pale Ale (IPA)
local
Lassi
international
vegetarian
gluten-free
low-calorie
Instructions
1
Wash and pat dry okra thoroughly, then chop into 1-inch 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 splutter.
4
Add sliced onion and sauté until translucent, then add ginger-garlic paste and cook briefly.
5
Add chopped tomato and cook until soft and mushy.
6
Lower the heat and add turmeric, red chilli powder, coriander powder and salt; mix well.
7
Whisk the yogurt separately to avoid curdling, then add it to the pan on low flame, stirring continuously.
8
Add the fried okra back into the pan and mix gently to coat with the masala-yogurt mixture.
9
Sprinkle garam masala, cover and simmer for 3-4 minutes on low heat.
10
Garnish with fresh coriander leaves and serve hot with roti or rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 267 g267 g okra (bhindi)
- 1/3 cup1/3 cup plain yogurt (dahi)
- 11 medium, sliced onion
- 11 medium, chopped tomato
- 1 1/2 tbsp1 1/2 tbsp oil
- 1/2 tsp1/2 tsp cumin seeds
- 1/2 tsp1/2 tsp turmeric powder
- 1/2 tsp1/2 tsp red chilli powder
- 1/2 tsp1/2 tsp coriander powder
- 1/2 tsp1/2 tsp garam masala
- 1/2 tsp1/2 tsp ginger-garlic paste
- 1/2 tsp1/2 tsp salt
- 1 1/21 1/2 tbsp, chopped coriander leaves
