Ingredients
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250 gms Okra (Bhindi )
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3 tbsp Oil
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1/4 tspn mustard seeds
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1/4 tspn Jeera
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1 Bay leaf
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1 medium Onion
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1/2 tspn ginger garlic paste (Fresh)
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3 tbsp Curd (Thick)
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1 1/2 tspn Kashmiri red chilli powder
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1/2 tspn Degi red chilli powder
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3/4 tspn coriander powder
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1/4 tspn Jeera powder
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1/4 tspn Garam masala
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1/4 tspn Kasuri methi
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1/2 tspn Turmeric powder
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as req. Salt
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1/4 cup Water
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as req. Coriander leaf
Directions
There are several types of dahi bhindi recipes:
The Punjabi achari dahi bhindi recipe comes with achari masala flavour, Rajasthani dahi bhindi and Hyderabadi dahi bhindi which would taste similar to that of Hyderabadi biryani flavour. There is also one maharashtrian flavour of dahi bhindi that goes with goda masala.
Though there are many varieties that can be found with the dahi bhindi recipe, what I am going to share is a very basic, quick, yet delicious dahi bhindi recipe.
Each is unique in its preparation and flavour. This recipe is very creamy, tangy, spicy well balanced and can be prepared in less than 30 mins. goes well with chapati and tandoori roti. A simple side dish of raita will make a perfect meal of the day.
To make this recipe we need fresh and crunchy bhindi (lady’s finger / okra). Wash and dry thoroughly. Cut it in an inch-long piece and set it aside, or you can also pick bhindi of a smaller size and slit it right from the center into two.
Why might you enjoy this recipe?
One of the reasons I enjoy making dahi bhindi is because it transforms a simple everyday vegetable into a rich and flavorful curry. The slight tanginess from the curd blends beautifully with the spices while keeping the curry light enough for a regular weekday meal. However, if you are someone who prefers milder flavors and does not particularly enjoy tanginess in food, this recipe may not be your first choice. Using a fresh batch of thick curd made from whole milk can help create a creamier texture while keeping the tanginess balanced and allowing the other flavors of the dish to shine through.
As a working mom, I am always looking for recipes that strike a balance between nutrition, taste, and convenience. After a long day, I still want to serve something satisfying and homemade for my family, but I also prefer meals that do not keep me standing in the kitchen for hours. Dahi bhindi is one such recipe that comes together fairly quickly while still feeling comforting and wholesome.
It is one of those dishes that does not require too many ingredients yet feels special when served hot with fresh chapati. The creamy texture, balanced spices, and simple preparation make it a recipe that I find myself returning to again and again.
Method:
Firstly in a pan heat oil and shallow fry the bhindi to achieve crispness.
- In a kadai heat oil and add mustard seeds to splutter, followed by jeera. Add bay leaf and finely chopped onions. Saute until golden brown. Add curry leaves and turn the flame off.
2. Let the chat cool down a bit. Meanwhile in a bowl take thick curd and add the following spices as mentioned under the ingredients section. Mix the mixture well. Add it to the chatty and keep stirring for the first few minutes.
3. If the chat is too hot, the curd might split. So take care when adding this mixture because this is all the flavor there is. Give a good stir. Add freshly hand-ground ginger-garlic paste. Mix well until the raw smell is gone.
4. Add bhindi, turmeric powder, and salt, and dilute it a bit with water. Bring to a good bubbling boil under a low flame and garnish with finely chopped coriander.
Serving suggestion:
Serve with piping hot chapati or tandoori roti. Spread some butter in your roti/chapati.
Prepare raita with well-beaten curd, chaat masala, kashmiri chilli powder, salt, shredded de-seeded cucumber and finely chopped coriander leaves.
We also like to have some fried rice along with this savory curry.
Tips for Making Dahi Bhindi
- Always dry the bhindi completely after washing to avoid sliminess.
- Shallow frying the bhindi before adding it to the curry helps maintain its texture.
- Use fresh thick curd for best results.
- Keep the flame low when adding the curd mixture to prevent curdling.
- Stir continuously for the first few minutes after adding the curd.
- Adjust the consistency by adding more or less water depending on your preference.
Nutritional Tip
Bhindi is a vegetable that can be easily included in everyday meals. It contains dietary fiber and is often enjoyed across different Indian cuisines because of its versatility. Pairing bhindi with curd not only enhances the flavor of the dish but also creates a satisfying curry that can be enjoyed with Indian breads and rice.
Storage Tip
This curry tastes best when served fresh. However, leftovers can be stored in an airtight container in the refrigerator for up to a day. Reheat gently on a low flame before serving. If the curry thickens during storage, add a small splash of water while reheating.
Have a nice day!
You can check out a few of my other lady’s finger recipes or okra recipes below:
