Indian
Dahi Bhindi (Yogurt Okra Curry)
$1
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
165Calories
5gProtein
10gFat
14gCarbs
5gSugar
4gFiber
380mgSodium
5mgChol
2gSat Fat
320mgPotassium
120mgCalcium
1.5mgIron
0.2mcgVitamin B12
20mgVitamin C
Goes well with
Indian Pale Ale (IPA)
local
Masala Chai
international
vegetarian
gluten-free
low-calorie
Instructions
1
Wash and pat dry the okra thoroughly, then slice into rounds or slit lengthwise.
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 mustard seeds and cumin seeds, let them splutter.
4
Add curry leaves and green chili, sauté briefly.
5
Add chopped onion and sauté until translucent.
6
Add ginger garlic paste and cook until the raw smell disappears.
7
Add chopped tomato and cook until soft and mushy.
8
Add turmeric, red chili powder, and coriander powder; cook the masala for a minute.
9
Lower the heat and whisk in the yogurt to avoid curdling, stirring continuously.
10
Add the fried okra back into the pan and mix gently to coat with the yogurt gravy.
11
Add salt to taste and simmer for 3-4 minutes on low heat.
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
- 125 g125 g okra (bhindi)
- 1/2 cup1/2 cup yogurt (dahi)
- 11 medium, sliced onion
- 11 medium, chopped tomato
- 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
- 3-4 leaves curry leaves
- 1 tbsp1 tbsp oil
- 1-1 chopped green chili
- to taste salt
- 11 tbsp, chopped coriander leaves
