Indian
Dahi Bhindi (Curd Okra Curry)
$2
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
180Calories
5gProtein
11gFat
15gCarbs
6gSugar
4gFiber
400mgSodium
5mgChol
2gSat Fat
350mgPotassium
120mgCalcium
1.5mgIron
0.1mcgVitamin B12
15mgVitamin C
Goes well with
Indian Beer (Kingfisher)
local
Masala Chai
international
vegetarian
gluten-free
low-calorie
Instructions
1
Wash the okra thoroughly and pat completely dry, then trim ends and cut into 1-inch pieces.
2
Heat oil in a pan and shallow fry the okra on medium heat until it is no longer sticky and lightly browned; set aside.
3
In the same pan, add a little more oil, temper cumin seeds, then add chopped onions and sauté until golden.
4
Add ginger-garlic paste and cook until raw smell disappears, then add chopped tomatoes and cook until soft.
5
Add turmeric, red chili powder, coriander powder and salt, cooking the masala until oil separates.
6
Lower the heat, whisk yogurt smooth and add it slowly to the masala, stirring continuously to prevent curdling.
7
Add the fried okra back into the pan and mix gently to coat with the yogurt masala.
8
Cook on low flame for 5-7 minutes until the flavours combine and the gravy slightly thickens.
9
Sprinkle garam masala and fresh coriander leaves, then 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 yogurt (dahi)
- 11 medium, chopped onion
- 11 medium, chopped tomato
- 1 tbsp1 tbsp oil
- 1/2 tsp1/2 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
- 1/2 tsp1/2 tsp ginger-garlic paste
- 1/21/2 tsp, to taste salt
- 11 tbsp, chopped coriander leaves
