Dahi Bhindi Recipe – Okra in Yogurt Curry with Caramelized Onions
Description:
The Dahi Bhindi Recipe is a quintessential North Indian vegetarian delight that features the subtle, earthy flavor of roasted okra (bhindi) in a rich and creamy yogurt-based curry. Enhanced with a variety of spices such as garam masala, turmeric, and red chili powder, this dish offers a perfect balance of flavors. The addition of caramelized onions provides a sweet, savory contrast that complements the tangy yogurt. A sprinkle of freshly chopped coriander leaves adds freshness, making it an ideal accompaniment to phulka or steamed rice. Simple yet indulgent, Dahi Bhindi brings comfort to any dinner table.
Cuisine: North Indian
Course: Dinner
Diet: Vegetarian
Ingredients:
| 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 chili powder | 1/2 teaspoon |
| Salt | To taste |
| Caramelized onions | 1 tablespoon |
| Oil | For cooking |
| For Seasoning | |
| Ghee | 2 tablespoons |
| Cumin seeds (Jeera) | 1 teaspoon |
| Dry red chilies | 2 |
| Coriander (Dhania) leaves | A small bunch, finely chopped |
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Instructions:
-
Roast the Okra (Bhindi):
- Heat 2 tablespoons of oil in a wok or kadai. Add the chopped onions and the bhindi (okra) pieces.
- Sprinkle salt over the bhindi and sauté on low heat, allowing the vegetables to soften. Cover the pan for a few minutes to let the bhindi release its moisture, which will help in the cooking process.
- Once the moisture is released, remove the lid and stir-fry the bhindi until it is well-roasted and begins to shrink, turning golden brown. The bhindi should not become slimy or sticky. If it does, add a bit more oil and sprinkle some gram flour (besan). Stir gently, as the flour will absorb the moisture and prevent it from becoming gooey.
- Continue roasting on medium heat until the bhindi is crispy and properly roasted. Set it aside while you prepare the yogurt gravy.
-
Prepare the Yogurt Gravy:
- In a saucepan, combine the yogurt (curd), gram flour, grated ginger, garam masala, turmeric powder, and red chili powder. Whisk well to form a smooth mixture.
- Add 1/4 cup of water to the yogurt mixture and whisk again to incorporate everything evenly.
- Place the saucepan over medium heat and bring the mixture to a brisk boil. Let it simmer for a couple of minutes before lowering the heat.
- Continue simmering until the yogurt thickens and becomes creamy, stirring occasionally.
- Once the yogurt has thickened, gently add the roasted bhindi to the gravy and mix well. Let it simmer for a few more minutes. Taste and adjust the salt and spices to your preference.
-
Seasoning:
- In a small tadka pan, heat 1 tablespoon of ghee. Add cumin seeds and dry red chilies, roasting them until they turn lightly brown and fragrant.
- Pour the seasoning over the Dahi Bhindi and stir gently to combine.
- Add the caramelized onions and give the dish another gentle stir to incorporate all the flavors.
- Finally, garnish with freshly chopped coriander leaves for a burst of freshness.
-
Serving Suggestions:
- Serve your flavorful Dahi Bhindi with soft phulka or steamed rice for a wholesome and satisfying meal.
- Pair it with a side of Green Moong Sprout Salad for a refreshing, light addition to your dinner spread.
Tips:
- If you prefer a thicker curry, you can add a little more gram flour to the yogurt mixture while preparing the gravy.
- For a slightly tangier flavor, increase the amount of yogurt and adjust the spices accordingly.
- Caramelizing the onions beforehand is key to achieving a sweet-savory taste that adds richness to the dish.
Enjoy the comforting flavors of Dahi Bhindi, a perfect vegetarian dish that brings warmth and joy to any dinner!
