Dahi Masala Bhindi (Okra in Spicy Yogurt Sauce)

Name: Dahi Masala Bhindi (Okra in Spicy Yogurt Sauce)
Total time: 1200 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 200 gms bhindi / okra; 1 medium onion chopped finely; 5-6 garlic cloves minced; 1 tsp ginger garlic paste; 3 tbsp yogurt; 2 tbsp tomato puree; 3 tbsp refined oil; 1 tsp mustard oil; 1 pinch asafoetida; As per taste Salt; 1/4th tsp sugar; 1 tsp coriander powder; 1/4th tsp chaat masala; 1/2 tsp garam masala; 1/4th tsp turmeric powder; 1/4th tsp red chilli powder; 1/2 tsp kashmiri red chilli powder; 1 tsp besan (gramflour); 1 tsp kasoori methi; 1/4th cup water; 1 tbsp coriander chopped

Kumkum Chatterjee @cook_12055532

#WIS
Bhindi is a nutritious summer vegetable and can be prepared in various ways. Dahi Masala Bhindi is a delicious and easy-to-make dish with bhindi or okra from North Indian cuisine. Bhindi or okra (ladies' finger) is sautéed and then dipped in a tangy, creamy and mildly sweet semi-dry gravy. The yogurt along with pureed tomato lends a tangy taste to this gravy. This flavourful recipe of Dahi Masala Bhindi pairs very well with steamed or jeera rice and also with roti, naan, or any Indian flatbread.

Kumkum Chatterjee @cook_12055532

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Ingredients

20 minutes

3 servings

200 gmsbhindi / okra
1medium onion chopped finely
5-6garlic cloves minced
1 tspginger garlic paste
3 tbspyogurt
2 tbsptomato puree
3 tbsprefined oil
1 tspmustard oil
1 pinchasafoetida
As per tasteSalt
1/4th tsp sugar
1 tspcoriander powder
1/4th tsp chaat masala
1/2 tspgaram masala
1/4th tsp turmeric powder
1/4th tsp red chilli powder
1/2 tspkashmiri red chilli powder
1 tspbesan (gramflour)
1 tspkasoori methi
1/4th cup water
1 tbspcoriander chopped

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Steps

20 minutes

1

Wash and pat dry bhindi (okra/ladies' finger). Trim the head and tail and chop them into 1-inch pieces. Heat oil in a wok or pan and saute okra on medium to low flame till they are light brown, soft, and no longer slimy. Mix the masala powder in the curd and 1 tbsp water. Also, add 1 tsp besan(gram flour) to prevent curd from curdling. Add 1 tsp mustard oil to this paste. Mix well with a whisker and set aside.
2

In the remaining oil, sprinkle cumin seeds and let them splutter. Add asafoetida. Then add minced garlic and saute. Add finely chopped onion and fry till translucent. Add ginger garlic paste and stir fry till there is no raw smell.
3

Add the masala paste, tomato puree, kasoori methi, and gram masala and cook on low flame adding salt and pinch of sugar to taste.Add the fried okra and mix well.A point to be noted, the curd should not be very sour.Fry till oil leaves sides.Add 1/4th cup water and cook for 2 minutes. Add few slit green and red chilies and garnish with chopped coriander. Serve hot as a side dish with roti, naan or any Indian flatbread. It also pairs well with steamed rice and dal or jeera rice fo lunch or dinner.