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+ servings
Dahi wali Bhindi

Dahi wali Bhindi - Okra Yogurt Curry

Meenu Gupta
Okra cooked in yogurt based curry along with gramflour, one of the unique yet delicious okra curry
5 from 2 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Lunch & Dinner, Main Course
Cuisine Indian
Servings 4
Calories 216 kcal

Equipment

  • Wide Mouth Pan/ Kadai

Ingredients
  

  • 500 Grams Bhindi / Okra
  • 2 Onions Medium sizem ground to paste
  • 1 Tbsp Ginger Garlic Paste
  • 1 Tsp Cumin Powder
  • 1 Tsp Turmeric Powder
  • 1/2 Tsp Asafoetida
  • 1/2 Tsp Red Chilli Powder As per taste
  • 1 Tsp Carom Seeds
  • 1 Tsp Kashmiri Red Chilli Powder
  • 1 Tbsp Coriander Powder
  • 2.5 Tbsp Gram flour / Besan
  • 1/2 Cup Yogurt Whisked
  • 1 Tsp Salt As per taste
  • 1 Tsp Garam Masala Powder
  • 2 Cherry Tomatoes Optional - For garnishing
  • 2.5 Tbsp Oil

Instructions
 

  • Wash and then pat dry okra, leaving no water on okra. Now cut okra into small pieces, I prefer keeping to 1-1.5 inch in size, but you can choose the size which may suit you.
  • Take a kadai or wide mouth pan and put on medium heat, then add 1.5tbsp of oil. Once oil is hot add okra and fry up okra. You need to check that okra is no more raw, okra color will turn into dark green and should take about 7-10 mins.
  • In the same pan, add 1 tbsp of oil and add asafoetida and carom seeds, let the seeds crackle.
  • Now onion paste to it and sauté on low heat till raw smell of onion fades away, by then onion paste would have turned little brown.
  • Add ginger garlic paste and sauté it to take away rawness from the paste and you can smell fragrance.
  • Now add, cumin powder, turmeric powder, chilli powder, kashmiri chilli powder and coriander powder and roast the spices, this should form like a semi dry lump, but do not burn spices.
  • Keeping the flame on low, now add gram flour and roast it well, ensuring that the rawness of gram flour (besan) fades away entirely. Raw gram flour will ruin this curry.
  • Now carefully add whisked yogurt to this, making sure that you are constantly churning the pan, else you run the risk of yogurt curdling. Let this cook for 5 mins on low heat, keep churning the pan.
  • Add little bit of water to get desired consistency of the curry. I will say add 3/4 cup of water, and add salt too, mix well.
  • Now add the fried okra into the pan and let it cook for 2-3 mins. Sprinkle garam masala to finish with.
  • Garnish with cherry tomato and / or fresh coriander leaves. Serve with rice or chappati.

Notes

  • Make sure besan is roasted well, else curry will taste horrible.
  • Do not allow yogurt to curdle, hence constantly curdle it when adding and till okra is added.
  • You may add tomatoes in this, to do so, add chopped tomatoes along side ginger garlic paste. You may like to reduce yogurt quantity little to avoid curry getting too tangy.
  • Pat dry okra, else it will get sticky while cutting as well as will splitter the when added in the oil

Nutrition

Nutrition Facts
Dahi wali Bhindi - Okra Yogurt Curry
Amount Per Serving
Calories 216 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 4mg1%
Sodium 631mg27%
Potassium 666mg19%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 5g6%
Protein 7g14%
Vitamin A 87IU2%
Vitamin C 8mg10%
Calcium 66mg7%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword dahi bhindi, Dahi wali bhindi, okra recipe