Dahi Achari Bhindi Recipe
Description:
Dahi Achari Bhindi is a delightful North Indian side dish that brings together the unique flavors of pickling spices and creamy yogurt. In this recipe, ladyfinger (bhindi) is cooked with a special achari masala, onions, tomatoes, and curd, creating a rich and flavorful gravy. The bhindi is pre-cooked before being incorporated into the flavorful masala, ensuring a perfect texture and taste. This dish is perfect for lunch or dinner and can also be served at house parties, adding a unique touch to your meal.
Cuisine: North Indian
Course: Side Dish
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Bhindi (Ladyfinger) | 500 grams, chopped into small pieces |
| Onion | 1, chopped |
| Tomato | 1, chopped |
| Ginger | 1-inch piece, chopped |
| Red Chilli Powder | 1 tsp |
| Turmeric Powder | 1/2 tsp |
| Coriander Powder | 1 tsp |
| Curd (Yogurt) | 1 cup |
| Gram Flour (Besan) | 1 tbsp |
For Pickle Masala:
| Pickle Masala Ingredient | Quantity |
|---|---|
| Fennel Seeds | 1 tsp |
| Cumin Seeds | 1 tsp |
| Nigella Seeds (Kalonji) | 1 tsp |
| Mustard Seeds | 1 tsp |
| Celery Seeds | 1 tsp |
| Fenugreek Seeds | 1 tsp |
| Dried Red Chillies | 3, broken into halves |
Preparation Time:
10 minutes
Cooking Time:
45 minutes
Instructions:
-
Make the Achari Masala:
- Begin by preparing the achari masala. Heat a pan on medium heat and add mustard seeds, cumin seeds, fennel seeds, nigella seeds, celery seeds, fenugreek seeds, and dried red chillies.
- Stir-fry the spices for about 2 to 3 minutes, allowing them to release their fragrant aroma.
- Once the spices are slightly toasted, remove them from the pan and let them cool. After cooling, transfer them to a mixer grinder and blend them into a coarse powder. Set aside.
-
Prepare the Bhindi (Ladyfinger):
- Wash and clean the bhindi thoroughly. Dry it using a kitchen towel to remove excess moisture.
- Once dry, chop the bhindi into small pieces and set them aside.
-
Cook the Bhindi:
- Heat some oil in a pan. Add the chopped bhindi along with a pinch of salt.
- Sauté the bhindi until it becomes soft and slightly crispy, taking care not to burn it.
- Once cooked, remove the bhindi from the pan and set it aside.
-
Prepare the Gravy:
- In the same pan, heat a little more oil. Add the chopped onion and sauté until it turns soft and golden brown.
- Add the chopped ginger and sauté for another minute, allowing it to turn golden as well.
- Add the chopped tomatoes and cook until they soften and turn mushy.
-
Spice it Up:
- Once the tomatoes are cooked, add turmeric powder, coriander powder, red chilli powder, and the prepared achari masala powder.
- Stir well and cook the mixture for 3 minutes, allowing the spices to release their full flavors.
-
Add the Curd Mixture:
- In a separate bowl, whisk together the curd (yogurt) and gram flour, making sure there are no lumps.
- Slowly pour this curd mixture into the pan, stirring continuously to avoid curdling.
- Let the gravy cook for a few minutes, allowing the curd to blend well with the spices.
-
Final Touch:
- Once the curd mixture is well incorporated, add the cooked bhindi back into the pan.
- Mix gently, ensuring the bhindi is coated with the flavorful gravy.
- Cover the pan and let it cook for 2 to 3 minutes, allowing the bhindi to absorb the flavors of the gravy.
-
Garnish and Serve:
- Turn off the heat and garnish the dish with freshly chopped coriander leaves.
- Serve your Dahi Achari Bhindi with hot phulka, palak daal, and khamang cucumber for a wholesome and satisfying meal.
Serving Suggestions:
This tangy and spicy Dahi Achari Bhindi pairs wonderfully with a variety of dishes, including phulka, palak daal, and khamang cucumber. It’s perfect for a lunch or dinner setting and can even be served during house parties for an aromatic and flavorful experience. The combination of yogurt and pickling spices gives the bhindi a refreshing yet zesty twist, making it a standout dish on your dining table.
Enjoy this flavorful side dish that brings the best of North Indian cuisine to your plate!
