Dahi Bhindi

Ingredients:

• For the Bhindi (Okra):
• 250g bhindi (okra/ladyfinger), washed, dried, and cut into 1-2 inch pieces
• 2 tbsp oil
• Salt to taste

For the Yogurt Gravy:

• 1 cup curd (yogurt), whisked until smooth
• 1 tbsp gram flour (besan)
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped (optional)
• 1 tsp ginger-garlic paste
• 2 green chilies, slit
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds (optional)
• 1/4 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• 1 tbsp oil or ghee

Instructions:

1. Heat 2 tbsp oil in a pan.
2. Add the chopped bhindi and a little salt. Sauté on medium heat until they are cooked and slightly crispy.
3. Remove and keep aside.
4. In a bowl, mix curd with besan (gram flour) and whisk until smooth and lump-free. This prevents the yogurt from curdling while cooking.
5. Heat 1 tbsp oil in another pan. Add cumin seeds and mustard seeds (if using). Let them splutter.
6. Add chopped onions and green chilies. Sauté till golden brown.
7. Add ginger-garlic paste and sauté until the raw smell disappears.
8. Add chopped tomatoes (optional) and cook until soft.
9. Now add turmeric, coriander powder, red chili powder, and salt. Cook for a minute.
10. Lower the heat and slowly add the whisked yogurt mixture, stirring continuously.
11. Cook on low flame for 4-5 minutes till the gravy thickens and the raw besan smell goes away.
12. Add the sautéed bhindi to the gravy. Mix gently.
13. Simmer for another 3–5 minutes. Sprinkle garam masala.
14. Garnish with chopped coriander leaves.