Dahi Bhindi Recipe: Okra in Yogurt Curry with Caramelized Onions

Welcome to this delightful Dahi Bhindi recipe, where we combine tender okra with a rich, creamy yogurt curry and aromatic caramelized onions. This dish is perfect for a cozy weeknight dinner or an inviting weekend lunch. With its blend of spices and the creaminess of yogurt, Dahi Bhindi brings a taste of North India right to your table. Serve it with soft phulkas or steamed rice alongside a fresh salad for a complete meal experience that’s sure to impress!

Ingredients

Here’s what you will need for this delicious Dahi Bhindi recipe:

Ingredient	Quantity
Bhindi (Lady Finger/Okra)	200 grams (cut into 1 inch pieces)
Onion	1 (finely chopped)
Ginger	1 inch (grated)
Curd (Dahi/Yogurt)	1 cup
Gram flour (Besan)	2 tablespoons
Garam masala powder	1 teaspoon
Turmeric powder (Haldi)	1/2 teaspoon
Red Chilli powder	1/2 teaspoon
Salt	To taste
Caramelized onions	1 tablespoon
Sunflower Oil	For cooking
Ghee	2 tablespoons
Cumin seeds (Jeera)	1 teaspoon
Dry Red Chillies	2
Coriander (Dhania) leaves	A small bunch (finely chopped)

Nutritional Information (per serving)

Nutrient	Amount
Calories	Approx. 150
Protein	4g
Carbohydrates	10g
Dietary Fiber	3g
Total Fat	10g
Saturated Fat	3g
Cholesterol	0mg
Sodium	200mg

Preparation Time

Activity	Time
Preparation	20 minutes
Cooking	40 minutes
Total Time	60 minutes

Servings

This recipe serves 4.

Instructions

Follow these simple steps to create a flavorful Dahi Bhindi that everyone will love:

Step 1: Roasting the Bhindi

Begin by heating 2 tablespoons of sunflower oil in a wok or kadai over medium heat.
Add the finely chopped onion and the bhindi (okra) to the pan.
Sprinkle a pinch of salt over the mixture, which helps in sautéing the bhindi and onions.
Cover the pan and allow the bhindi to cook for a few minutes on low heat. The covered cooking will help the bhindi release moisture, which aids in softening it.

Step 2: Stir-frying

Once the bhindi has softened slightly and released some moisture, remove the lid and stir-fry the bhindi and onions over medium heat.
Roast the bhindi until it shrinks in size and turns golden brown. Be careful not to let it become sticky or gooey; if it does, you can add a little more oil and sprinkle some gram flour (besan) to absorb the excess moisture.
Once well-roasted, remove the bhindi from the heat and set it aside.

Step 3: Preparing the Yogurt Curry

In a saucepan, combine the curd (yogurt), gram flour, grated ginger, garam masala, turmeric powder, and red chilli powder. Whisk everything together until smooth.
Gradually add 1/4 cup of water to the mixture, whisking until well combined.
Place the saucepan on medium heat and bring the yogurt mixture to a brisk boil. Allow it to boil for about 2 minutes.
Reduce the heat to low and let the yogurt curry simmer until it thickens and becomes creamy. This usually takes about 5-7 minutes.

Step 4: Combining Bhindi with the Yogurt Curry

Once the yogurt has thickened, gently fold in the roasted bhindi. Simmer for an additional few minutes to let the flavors meld.
Taste and adjust the salt and spices to your preference.

Step 5: Tempering

In a separate tadka pan, heat 1 tablespoon of ghee.
Add the cumin seeds and dry red chillies, roasting them until they are lightly browned and fragrant.
Pour this tempering over the Dahi Bhindi along with the caramelized onions and stir gently to mix.

Step 6: Garnishing and Serving

Finally, add the finely chopped coriander leaves to the dish and give it a gentle stir.
Serve the Dahi Bhindi hot with phulka or steamed rice. Pair it with a refreshing Green Moong Sprout Salad for a balanced meal.

This Dahi Bhindi recipe, with its perfectly roasted okra and creamy yogurt curry, showcases the beautiful flavors of North Indian cuisine. It’s a wonderful dish to enjoy on any occasion, providing a taste that is both comforting and satisfying. Enjoy your culinary journey with this delightful vegetarian dish!