Dinner
Homemade Dahi Bhindi Recipe - Okra in Yogurt Curry with Caramelized Onions
Learn how to prepare Homemade Dahi Bhindi Recipe - Okra in Yogurt Curry with Caramelized Onions with this simple recipe. Perfect for Dinner and ideal for North Indian Recipes lovers....
⏱️
20 Min Prep
🔥
40 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 200 grams Bhindi (Lady Finger/Okra) - cut into 1 inch pieces
- 1 Onion - finely chopped
- 1 inch Ginger - grated
- 1 cup Curd (Dahi / Yogurt)
- 2 tablespoons Gram flour (besan)
- 1 teaspoon Garam masala powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red Chilli powder
- Salt - to taste
- 1 tablespoon Caramelized onions
- Sunflower Oil - for cooking
- 2 tablespoons Ghee
- 1 teaspoon Cumin seeds (Jeera)
- 2 Dry Red Chillies
- Coriander (Dhania) Leaves - a small bunch finely chopped
Instructions
1
To begin making the Dahi Bhindi procedure, we will first char the Bhindi .bring to temperature 2 tablespoons of cooking oil in a Wok or a Kadai; transfer in the diced onions and the bhindi (okra).
2
strew some table salt and sauté the bhindi and the onions on low bring to temperature.
3
Keep the wok covered for the few moments so the bhindi gets cooked.When covered the bhindi releases moisture, but this moisture helps it to char and soften as well.Once you notice that it has released a little moisture and the bhindi is slightly softened, open the wok and agitate wok-fry the bhindi until it is well roasted.
4
Make sure you char it on medium bring to temperature. char the Bhindi until you notice it has begun to shrink and has browned.
5
It should not become sticky, slimy and gooey.
6
If it has turned this way, transfer in a little more cooking oil and strew some gram ground mix/besan and agitate it gently.
7
This will absorb the sliminess.The bhindi is a tricky produce to char, so it takes some practice to not making it gooey.Once the bhindi is cooked and well roasted, keep it aside till we prepare the yogurt broth.To make the Yogurt Curry, transfer in the yogurt into a saucepan; transfer in the gram ground mix, grated ginger, garam masala ground mix, turmeric ground mix and chili ground mix.
8
fluff up until even.
9
transfer in in 1/4 cup of liquid and fluff up again until well combined.Place the saucepan on a medium bring to temperature and allow the yogurt mixture to come to a brisk bubble.
10
Allow it to bubble for a couple of moments and then turn the bring to temperature to low. stew the mixture until the yogurt becomes thick and velvety.
11
Once thick and velvety, transfer in in the roasted bhindi and agitate.
12
stew for a few more moments.
13
Check the table salt and seasoning levels and adjust to suit your non-honeyed profile.Turn off the bring to temperature and transfer the Dahi Bhindi a serving container. The final step is to make the seasoning.
14
bring to temperature a tablespoon of ghee in a Tadka wok.
15
transfer in the cumin seeds, parched red chilies and char them until lightly browned.transfer this seasoning and the caramelized onions into the Dahi Bhindi.
16
agitate to incorporate gently and finally agitate in the diced coriander leaves.present the Dahi Bhindi along with Phulka procedure or Steamed Rice and Green Moong Sprout Salad for a simple weeknight dinner or even a weekend lunch.
Recipe Information
Cuisine
North Indian Recipes
North Indian Recipes
Course
Dinner
Dinner
Diet
Vegetarian
Vegetarian
Total Time
60 mins
60 mins
Recipe Time chart
Preparation Time
20 minsCooking Time
40 minsTotal Time
60 minsMaster Chef
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