Dahi Ma Bheeda Recipe (Dahi Bhindi – Parsi Style Okra in Yogurt)
Description:
The Dahi Ma Bheeda Recipe, also known as Dahi Bhindi in Parsi cuisine, is a delightful and simple yogurt-based curry made without the addition of gram flour (besan), unlike a typical kadhi. The result is a thinner gravy that allows the okra to shine in the dish. The okras are shallow-fried to a crispy texture and then simmered in a smooth yogurt sauce, creating a flavorful and comforting curry. This dish makes a perfect side for rice or khichdi, offering a light yet satisfying meal.
Cuisine: Parsi
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient Name | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 500 grams |
| Ginger (sliced) | 2-inch piece |
| Garlic (crushed) | 3 cloves |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Red Chilli Powder | 2 teaspoons |
| Cumin Powder (Jeera) | 3 teaspoons |
| Curd (Dahi/Yogurt) | 3/4 cup, beaten smooth |
| Salt | To taste |
| Oil | For shallow frying |
Preparation Time:
10 minutes
Cooking Time:
30 minutes
Instructions:
-
Prep the Okra:
Begin by washing the okra thoroughly and patting it dry with a kitchen towel. Slice the okra into half-inch pieces and sprinkle them with a pinch of salt. Let them sit for a few minutes while you prepare the other ingredients. -
Shallow Fry the Okra:
Heat some oil in a non-stick pan over medium heat. Once the oil is hot, add the sliced okra and shallow fry them until they become crispy and slightly golden on the edges. Remove the fried okra from the pan and set aside. -
Cook the Spices:
In the same pan, add a little more oil if needed. Toss in the sliced ginger and crushed garlic, sautéing them for about 2 minutes or until they release their aroma. Add the turmeric powder, red chili powder, and cumin powder to the pan. Fry the spices for another minute until the raw smell disappears and the spices are well roasted. -
Add the Yogurt:
Lower the heat and gradually add the beaten yogurt to the pan, stirring constantly to avoid curdling. Mix well to combine the yogurt with the sautéed spices, forming a smooth, creamy gravy. -
Simmer the Dish:
Add the crispy okra back into the pan, stirring gently to coat the okra in the yogurt sauce. Let the mixture simmer for about 2 minutes, allowing the flavors to blend and the okra to absorb the curry’s rich taste. -
Serve:
Serve the Dahi Ma Bheeda hot with steamed rice, khichdi, or Batata Nu Shaak (Parsi-style potato curry) for a comforting, traditional meal.
Serving Suggestions:
This Parsi-style dish is best enjoyed with a side of steamed rice or khichdi. You can also pair it with Batata Nu Shaak, a classic potato curry from Parsi cuisine, to make the meal even more satisfying.
Enjoy your Dahi Ma Bheeda Recipe (Dahi Bhindi) – a flavorful, vegetarian delight that brings the essence of Parsi cooking to your table!
