Achari Dahi Bhindi

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Okra aka Bhindi is the most commonly cooked vegetable in my kitchen. Be it bhindi masala, bhindi pyaaz or aloo bhindi, any variation is my family’s favorite. This recipe of Achari Dahi Bhindi adds to the favorite bhindi recipe repertoire. Its funny to be posting a bhindi recipe since few years back I used to loathe this vegetable. While everyone enjoyed it to their hearts content, I outrightly disliked it. While I was in the US, I fell in love with this vegetable (probably I missed seeing it) and had some beautiful dishes at different restaurants. And here I am now absolutely loving this vegetable.

This dish is full of punch – tangy and powerful achar masala, shallow fried okra and the freshness from the yogurt. All beautifully blend well to make a dish you want to indulge in on a weekend.

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RECIPE

INGREDIENTS: (For 3 – 4 people)

  • 350 gms bhindi, split lengthwise (washed and pat dried)
  • 3/4 cup finely chopped onions
  • 3/4 cup finely chopped tomatoes
  • 1 cup curd, whisked
  • 3 tbsp vegetable oil
  • 1 dried red chilli
  • 1/2 tsp fenugreek seeds
  • 1/4 tsp nigella seeds
  • 1/2 tsp fennel seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 tsp ginger paste
  • 1/2 tsp garlic paste
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp red chilli powder
  • 1 1/2 tsp coriander powder
  • pinch of asafoetida
  • salt to taste
  • 1/4 cup cilantro leaves, chopped (optional)

METHOD:

  • In a pan dry roast the dry chillis, nigella seeds, fenugreek seeds, cumin seeds, fennel seeds and mustard seeds on medium flame until its fragrant and slightly brown.
  • Once done, keep it aside to cool down and then blend it into a fine powder.
  • Take a kadhai/ wok and take half of the cooking oil in it on medium flame. Add the okras with some salt and let it cook until its cooked. This would take about 8 – 9 minutes. Make sure to stir it intermittently to avoid the okra to stick to the bottom of the wok.
  • Once done keep it aside. Meanwhile take another pan and put the remaining oil into it.
  • Add asafoetdia, ginger and garlic and saute for 20 seconds. Add onions and saute until light brown.
  • Time to add chopped tomatoes, the powdered achar masala, turmeric, chilli powder, salt, coriander powder and saute until the tomato is mushy and the mixture starts to leave some oil.
  • Now add the whisked yogurt and keep stirring for a couple of minutes. This is crucial else the curd may split.
  • Lastly add the shallow fried bhindi and salt and mix gently. Let the curry simmer for 30 – 40 seconds.
  • Transfer to a serving bowl, garnish with coriander leaves and enjoy with rotis.

 

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