Dahi Achari Bhindi Recipe: A North Indian Delight
Overview
Dahi Achari Bhindi is a flavorful North Indian dish that brings together the tanginess of yogurt with the zest of achari spices, resulting in a unique and satisfying side dish. This recipe involves cooking okra (bhindi) in a spiced yogurt sauce, making it a perfect accompaniment to Indian breads like phulka or alongside lentils and cucumber salad.
Ingredients
| Ingredient | Quantity |
|---|---|
| Okra (Bhindi) | 500 grams, chopped |
| Onion | 1, chopped |
| Tomato | 1, chopped |
| Ginger | 1 inch, finely chopped |
| Red Chili Powder | 1 teaspoon |
| Turmeric Powder | 1/2 teaspoon |
| Coriander Powder | 1 teaspoon |
| Yogurt | 1 cup |
| Gram Flour (Besan) | 1 tablespoon |
| Fennel Seeds (Sounf) | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Kalonji Seeds | 1 teaspoon |
| Mustard Seeds (Rai) | 1 teaspoon |
| Carom Seeds (Ajwain) | 1 teaspoon |
| Fenugreek Seeds | A pinch |
| Dried Red Chilies | 3, broken |
| Oil | As needed |
| Salt | To taste |
| Fresh Coriander Leaves | For garnish |
Nutritional Information (Per Serving)
- Calories: Approximately 150
- Protein: 6g
- Carbohydrates: 15g
- Fat: 7g
- Fiber: 4g
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 4
Instructions
-
Prepare the Achari Masala:
Begin by heating a pan on medium flame. Add the mustard seeds, cumin seeds, fennel seeds, kalonji seeds, carom seeds, fenugreek seeds, and dried red chilies. Sauté them for about 2 to 3 minutes until they release a fragrant aroma. Remove from heat and allow the mixture to cool. Once cooled, transfer it to a spice grinder and grind to a fine powder. Set aside in a bowl. -
-
Prepare the Okra:
Thoroughly wash the okra and pat it dry with a kitchen towel. Cut the okra into small pieces and set aside. -
Cook the Okra:
In the same pan, heat some oil over medium heat. Add the chopped okra and a pinch of salt. Sauté the okra until it softens and begins to brown slightly. Once cooked, remove the okra from the pan and set it aside. -
Sauté the Onion and Tomato:
In the same pan, add a bit more oil if necessary. Toss in the chopped onion and cook until it becomes translucent. Add the chopped ginger and continue to sauté until the ginger is golden brown. Next, add the chopped tomato and cook until it breaks down and becomes soft. -
Spice It Up:
Once the tomatoes have softened, sprinkle in the turmeric powder, coriander powder, red chili powder, and the prepared achari masala. Mix well and allow it to cook for an additional 3 minutes, letting the spices blend and infuse into the mixture. -
Prepare the Yogurt Mixture:
In a separate bowl, combine the yogurt and gram flour. Whisk them together until the mixture is smooth and free of lumps. -
Combine Ingredients:
Slowly pour the yogurt mixture into the pan with the spices, stirring constantly to prevent curdling. Add the sautéed okra back into the pan and mix gently to coat the okra evenly with the sauce. Cover the pan and let it simmer for about 2 to 3 minutes, allowing the flavors to meld together. -
Garnish and Serve:
Once cooked, turn off the heat and garnish the dish with freshly chopped coriander leaves. Serve your Dahi Achari Bhindi warm alongside palak dal (spinach lentils), soft phulka, and a refreshing cucumber salad.
Enjoy!
Dahi Achari Bhindi is a deliciously unique dish that encapsulates the essence of North Indian cuisine. The combination of spices, yogurt, and tender okra creates a symphony of flavors that will tantalize your taste buds and elevate your dining experience. Whether it’s a festive gathering or a regular family meal, this dish is sure to impress.
