Dahi bhindi
Dahi bhindi, from above
VegNorth India

Dahi bhindi

Crisp fried bhindi in a tangy curd gravy. Bhindi's creamy side.

25 minTime
5 gProtein each
mediumSpice
Bhindi in curd2 chapters · 1 min read

Make it your way

Grandma's wayCrisp bhindi in tangy curd.
The original
142kcalsame
5 gproteinsame
4 gfibresame
25minutessame

Dahi bhindi, home style.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Okra (lady's finger)300 g, dried and cut in 1 inch pieces
Curd (plain yogurt, natural yoghurt)1¼ cups, whisked
Besan (chickpea flour, gram flour)1 tbsp
Onion1 small, chopped
Cooking oil (vegetable oil)2 tbsp
Cumin seeds½ tsp
Ajwain (carom seeds)¼ tsp
Turmeric (ground turmeric)¼ tsp
Red chilli powder (indian red chili powder)¾ tsp
Coriander powder (ground coriander)1 tsp
Garam masala¼ tsp
Salt1 tsp
Water½ cup
Coriander leaves (cilantro)1 tbsp

Method

4 steps
  1. 1Fry the bhindi in 1 tbsp oil till lightly crisp. Set aside.
  2. 2Whisk curd, besan, turmeric, chilli and coriander powder smooth.
  3. 3Heat remaining oil, add cumin, ajwain and onion. Cook till soft. Lower heat, add the curd and water, stirring till it boils.
  4. 4Add bhindi and salt, simmer 3 minutes. Finish with garam masala and coriander.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Dahi bhindi: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Palak puri40 min
On the side Bhindi masala35 min
On the side Jeera aloo30 min
To drink Jaljeera15 min
Something sweet Gulab jamun60 min
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