Dahi Bhindi (Curd-Based Okra) Recipe
Description:
Dahi Bhindi is a mouthwatering and wholesome Indian dish that brings together tender, roasted okra (bhindi) and a creamy curd-based gravy. This dish combines the richness of curd and the aroma of spices to create a perfect lunch option. The addition of roasted onions gives a unique depth to the gravy, making every bite burst with flavor. Dahi Bhindi is simple to prepare and an excellent choice for vegetarians seeking a delicious and nutritious meal.
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Bhindi (okra), cut into 1-inch pieces | 200 grams |
| Onion, finely chopped | 1 onion |
| Ginger, grated | 1 inch |
| Plain curd (yogurt) | 1 cup |
| Gram flour | 2 tbsp |
| Garam masala powder | 1 teaspoon |
| Turmeric powder | 1/2 teaspoon |
| Red chili powder | 1/2 teaspoon |
| Salt | To taste |
| Onion (well sautéed) | 1 cup |
| Oil | For cooking |
| Ghee | 2 tbsp |
| Cumin seeds | 1 teaspoon |
| Dry Kashmiri chili | 2 dried chillies |
| Coriander leaves, finely chopped | For garnish |
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Instructions:
Step 1: Roasting the Bhindi
- Begin by heating 2 tablespoons of oil in a pan.
- Add the finely chopped onions and the bhindi (okra) to the pan.
- Sprinkle a pinch of salt and cover the pan to cook the bhindi on a low flame.
- As the bhindi cooks, it will release some water, which helps in softening it. Continue cooking until the bhindi becomes soft.
- Once the bhindi is soft, remove the lid and allow it to cook on low heat until it turns light brown and non-sticky. This process helps eliminate the sliminess of the bhindi.
- Add a bit more oil to the pan and sprinkle in the gram flour. Gently mix to coat the bhindi evenly. This step helps in reducing the stickiness and adds a nice texture to the dish.
Step 2: Preparing the Dahi (Curd) Gravy
- In a bowl, take the plain curd and whisk it until smooth.
- Add the gram flour, grated ginger, garam masala powder, turmeric powder, and red chili powder to the curd. Mix everything well.
- Gradually add 1/2 cup water to the curd mixture and stir to combine.
- Pour the curd mixture into a pan and cook it on low heat. Bring it to a gentle boil while stirring constantly. This ensures that the curd does not curdle and cooks evenly.
- Allow the curd to cook until it becomes creamy and smooth.
Step 3: Combining Bhindi and Gravy
- Once the curd mixture is cooked and creamy, add the roasted bhindi into the gravy. Stir gently to combine.
- Let the bhindi and curd gravy cook together for a few more minutes, allowing the flavors to meld.
- Taste the dish and adjust the salt or spices as per your preference.
Step 4: Tempering and Garnishing
- In a small tempering pan, heat 1 tablespoon of ghee.
- Add the cumin seeds and dry Kashmiri chillies to the ghee. Let the seeds sizzle and release their aroma.
- Pour this tempering over the Dahi Bhindi along with the sautéed onions and stir gently.
- Garnish with freshly chopped coriander leaves for a burst of color and flavor.
Serving Suggestions:
Dahi Bhindi is best served hot with phulkas (Indian flatbread) and a refreshing kachumber salad (a mixture of diced cucumber, tomatoes, and onions). The creamy texture of the curd and the slight crunch of the roasted bhindi make it an ideal companion to soft, warm phulkas.
Enjoy the deliciousness of this flavorful, comforting, and nutritious Dahi Bhindi recipe!
Nutritional Information (per serving – approx. 1/4 of recipe):
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 4 g |
| Carbohydrates | 18 g |
| Fat | 8 g |
| Fiber | 3 g |
| Sodium | 200 mg |
This dish brings a perfect balance of flavors, combining the richness of curd and the freshness of okra in a hearty gravy. The spiced tempering adds an extra dimension to the meal, making it a flavorful addition to your vegetarian lunch menu!
