Keralian Dahi Bhindi Recipe
This vibrant dish features crispy okra (bhindi) simmered in a creamy coconut and yogurt gravy infused with warm spices, creating a symphony of textures and flavors that's perfect for any occasion.
Ingredients
Ingredients
- 1/2 kg. bhindi ladies fingers
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 tablespoon urad dal
- 3 whole red chillies
- 5 to 6 curry leaves
- 1 onion chopped
- 2 tomatoes chopped
- 1 teaspoon chilli powder
- 1/2 teaspoon turmeric powder
- 1/2 teacup fresh curds
- 3 tablespoons oil
- salt to taste
- oil for deep frying
Ground paste
- 1 coconut
- 2 tablespoons cashewnuts
Instructions
- Cut the bhindi into 37 mm. ( 1 1/2 ” ) pieces.1/2 kg. bhindi
- Deep fry in oil until crisp.oil for deep frying
- Heat the oil, add the cumin seeds, mustard seeds and urad dal and fry. After a while, add the red chillies and curry leaves and cook again until the seeds begin to crackle.1 teaspoon cumin seeds, 1 teaspoon mustard seeds, 1 tablespoon urad dal, 3 whole red chillies, 3 tablespoons oil, 5 to 6 curry leaves
- Add the onion and saute until golden in colour.1 onion
- Add the tomatoes, chilli powder, turmeric powder, the ground paste and salt and fry until the oil separates.2 tomatoes, 1 teaspoon chilli powder, 1/2 teaspoon turmeric powder, salt to taste
- Add 1-1/4 cup of water to the curds and churn. Add to the mixture. Add the bhindi and cook for a few minutes.1/2 teacup fresh curds, 1/2 kg. bhindi
- Serve hot.