Bhindi Dahi Masala (भिन्डी दही मसाला) is a spicy, tangy and delicious recipe that is prepared with bhindi (okra), curd and various basic spices. This recipe is also known as dahi ki bhindi or dahi wali bhindi. It has a kind of thick gravy consistency. It is not a dry vegetable or curry. The sourness comes in this gravy by using curd and lemon juice. They make okra slime free. The sautéing if bhindi in oil also removes slime. Generally okra is served as a dry vegetable. Some people don’t like it because of its sliminess. But this recipe is a unique and tasty version that is loved by everyone.
To make bhindi dahi masala, bhindi is sautéed in oil. Then it is cooked in curd gravy. There are so many variations to make dahi bhindi but this recipe is something different. Addition of cream makes it rich. Onion and garlic give it a wonderful aroma. The basic Indian spices like turmeric powder, ajwain, coriander powder, garam masala and ginger powder give an aromatic flavor.
Bhindi dahi masala goes well with roti, paratha or naan. It can be served at dinner parties. This recipe is perfect for weekend meals.
Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
2 tbsp. oil to fry bhindi
1/2 tsp ajwain (carom seeds)
a small pinch heeng (asafoetida)
2 medium size onion, chopped
2 green chilli, slit in between
1 tsp. garlic paste
1/2 tsp. haldi (turmeric powder)
1 tsp. coriander powder
1 tsp. degi mirch
1 cup beaten curd
salt to taste
1/4 tsp. ginger powder
1/2 cup cream
2 tsp. lemon juice
2 tbsp. oil
In a pan, heat 2 tbsp. oil on high flame. Add chopped bhindi and sprinkle salt. Fry them till they change colour and cooked.
Remove from pan and keep aside.
In same pan add 2 tbsp. oil. When it became hot, add ajwain and heeng.
Add chopped onion and sauté till they become translucent. Add green chillies and garlic paste.
Sauté till raw aroma goes away.
Add turmeric powder, coriander powder, degi mirch and garam masala. Sauté for some seconds.
Add beaten curd and stir continuously.
Add cooked bhindi and adjust salt.
Cover with a lid and cook for 5 minutes.
After 5 minutes, spices coats well on bhindi.
Add ginger powder and mix properly.
Add cream and mix.
Add lemon juice and mix very well.
Your bhindi dahi masala is ready to serve.
To make bhindi dahi masala, bhindi is sautéed in oil. Then it is cooked in curd gravy. There are so many variations to make dahi bhindi but this recipe is something different. Addition of cream makes it rich. Onion and garlic give it a wonderful aroma. The basic Indian spices like turmeric powder, ajwain, coriander powder, garam masala and ginger powder give an aromatic flavor.
Bhindi dahi masala goes well with roti, paratha or naan. It can be served at dinner parties. This recipe is perfect for weekend meals.
Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
Ingredients:
500 gm. Bhindi (okra)2 tbsp. oil to fry bhindi
1/2 tsp ajwain (carom seeds)
a small pinch heeng (asafoetida)
2 medium size onion, chopped
2 green chilli, slit in between
1 tsp. garlic paste
1/2 tsp. haldi (turmeric powder)
1 tsp. coriander powder
1 tsp. degi mirch
1 cup beaten curd
salt to taste
1/4 tsp. ginger powder
1/2 cup cream
2 tsp. lemon juice
2 tbsp. oil
Instructions:
Wash and pat dry all okra. Remove crown area and chop into medium size pieces.
In a pan, heat 2 tbsp. oil on high flame. Add chopped bhindi and sprinkle salt. Fry them till they change colour and cooked.
Remove from pan and keep aside.
In same pan add 2 tbsp. oil. When it became hot, add ajwain and heeng.
Add chopped onion and sauté till they become translucent. Add green chillies and garlic paste.
Sauté till raw aroma goes away.
Add turmeric powder, coriander powder, degi mirch and garam masala. Sauté for some seconds.
Add beaten curd and stir continuously.
Add cooked bhindi and adjust salt.
Cover with a lid and cook for 5 minutes.
After 5 minutes, spices coats well on bhindi.
Add ginger powder and mix properly.
Add cream and mix.
Add lemon juice and mix very well.
Your bhindi dahi masala is ready to serve.
Tips:
- You may add 1 tsp. besan in curd to stop curdling.
- You may add ginger in place of ginger powder.
Try other bhindi recipe:
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| Bhindi |
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