Wednesday, February 13, 2013

Dahi bhindi | Okra in yogurt gravy

Okra or ladies finger is the wonderful vegetable when cooked in the right way. Usually I do sambar, stir fry and this time I wanted to try something new with that. While browsing I got this recipe. This gravy is good with roti's or rice.

Recipe source : here
  • Ladies finger/okra - 15
  • Onion - 1
  • Tomato - 1
  • Red chilly powder - 1 tsp
  • Coriander powder - 2 tsp
  • Turmeric powder - 1/4 tsp
  • Yogurt/curd - 1/2 cup
  • Oil - to deep fry
  • Salt - to taste

To grind:
  • Cashews - 5
  • Coconut - 1/4 cup

Wash and dry the okra in the paper towel, to absorb all the moisture in okra. Remove both edges of okra. Grind the cashews and coconut to a fine paste by adding little water.

Slit the okra in the middle without breaking. Deep fry the okras till the okras are cooked. Drain them in a paper towel.

Heat the medium pan with a tbsp of oil, add cumin seeds, and add onions and fry till it translucent. Add tomatoes, red chilly powder, coriander powder, turmeric powder and salt and cook till tomatoes are mushy. Add the fried okras in the gravy and let it fry for 2 minutes.
Add the ground paste and yogurt and mix well. Add 1 cup of water or more for the gravy consistency and let it boil for 5 minutes.
Serve with any pulao or roti.


  • If you wish you can stir fry the okras rather than deep frying.


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Shama Nagarajan said...

mouthwatering and tempting

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Akila said...

Such an yummy dish

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S.Menaga said...

looks yumm...

divya said...

OMG! what a stunning pic! Drooling here...

Divya Pramil said...

Super delicious curry..Loved the clicks...Well explained with neat step by step clicks :)

Hema said...

Looks very creamy and delicious..

Priya said...

Wat a beautiful dish, dahi bhindi looks extremely creamy and droolworthy.

Julia | said...

Okra is so rarely used in cooking, this recipe looks so delicious!

Maha Gadde said...

i always confuse to cook bhendi.this sounds new n good too.vl try soon

Vineetha said...

Nice one..looks delcious

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SJ said...

I used besan as well for the same recipe:

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