Dahi Wali Bhindi is a dry bhindi or okra curry in a mildly spiced yogurt masala. It goes great as a side dish with any meal; be it rice and dal or any Indian flat bread like roti, chapatti, puri etc.
With summer at our doorstep, we are all looking for ways to cool us down. Beverages, lassis, ice creams and healthy juices do help a lot but when making healthy and cooling meals for our family, adding yogurt to any dish is the way to go.
Today, I will be sharing a simple, yet healthy and delicious bhindi fry which comes together in no time.
Fresh, tender okra is fried (or sautéed) in a wee bit of oil until slightly cooked and browned. This also ensures they do not turn slimy which okra tends to become, once cooked.
This is then gently coated in a lovely yogurt masala with aromatics like coriander, cumin, turmeric etc.
Once the vegetable is mixed in, and all the spices have blended in, shower it with some freshly grated coconut for added crunch, texture and flavor! Now, how can I not add my favorite ingredient, my coastal town (Mangalore from south India) favorite, coconut?!
The final dish was so delicious, I was spooning my share even before I could serve some rice on my plate! It will taste great with chapattis and parathas too. If you are short on time to make flat breads or rice, scoop up this mildly spiced okra curry with some fresh bread slices!
For more okra/bhindi dishes, do check my other recipes:
Step-by-step method to make Dahi Wali Bhindi:
Wash, dry and chop okra into 1-inch pieces.
Heat oil in a deep kadai/saucepan and once hot, add chopped okra/bhindi and stir fry on medium high heat until cooked, slightly crisp and devoid of all moisture; stirring continuously.
Remove and keep aside.
In the same pan, add jeera and fry until it starts to sizzle and aromatize the oil. If needed, add more oil.
Sprinkle the spice powders; turmeric, chilli powder and coriander powder (and hing if adding). Stir on low heat for a few seconds and then tip in yogurt.
Mix on low heat and cook for a few seconds until the fat/oil separates.
At this stage, mix in the fried okra, add salt to taste and mix well.
Cook on medium heat until well mixed and the spices have coated the vegetable thoroughly.
Sprinkle fresh grated coconut; give it a good stir and remove from heat.
Serve mildly spiced dahiwale bhindi as a side dish with rice and dal or as a vegetable side for any paratha, roti, naan etc.
Enjoy and Happy Cooking!
Ingredients
- 2 cups chopped ladyfinger/bhindi/okra
- ½ tsp jeera/cumin seeds
- ¼ tsp turmeric powder
- ½ tsp red chilli powder
- 1 tbsp coriander powder
- ¼ tsp hing/asafetida powder (optional)
- 3 tbsp yogurt/dahi/curd
- Salt to taste
- 2 tbsp coconut oil/cooking oil
- 2 to 3 tbsp freshly grated coconut
Instructions
- Wash, dry and chop okra into 1-inch pieces.
- Heat oil in a deep kadai/saucepan and once hot, add chopped okra/bhindi and stir fry on medium high heat until cooked, slightly crisp and devoid of all moisture; stirring continuously.
- Remove and keep aside.
- In the same pan, add jeera and fry until it starts to sizzle and aromatize the oil. If needed, add more oil.
- Sprinkle the spice powders; turmeric, chilli powder and coriander powder (and hing if adding). Stir on low heat for a few seconds and then tip in yogurt.
- Mix on low heat and cook for a few seconds until the fat/oil separates.
- At this stage, mix in the fried okra, add salt to taste and mix well.
- Cook on medium heat until well mixed and the spices have coated the vegetable thoroughly.
- Sprinkle fresh grated coconut; give it a good stir and remove from heat.
- Serve mildly spiced dahiwale bhindi as a side dish with rice and dal or as a vegetable side for any paratha, roti, naan etc.
- Happy Cooking!
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I am sharing this lovely and cooling quick Dahi Wali Bhindi with the gourmet facebook group "Healthy WELLthy Cuisines" for the current theme "Summer Comfort Foods"! Hop on over there and check out other soothing and comforting recipes contributed by my friends to enjoy your summer a bit better:
Dahi Aam Poha by Suchi Bose
Curd Rice and Mango Salsa Buddha by Shalu Jain
Amba Nimba Jhola or Mango Neem Bud Curry by Sasmita Sahoo Samanta
Malai Paneer by Rosy Nayak
Mambazha Pulissery/Ripe Mango Yogurt Curry by Lathiya Sanmugansundaram
Join the part at #RecipeoftheWeek | Angie's #FiestaFriday along with cohost Jhuls @ The Not So Creative Cook
I love a simple fried okra, but I know I'd love this even more with all those amazing flavors. Thanks for sharing at Fiesta Friday party!
Thanks Jhuls!!