Name: Hyderabadi Dahi Bhindi recipe by Tanuja G at BetterButter
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 a kilo tender ladies fingers; 15-20 cashew nuts soaked in enough milk; 5 teaspoons of grated fresh coconut; 1tsp each of mustard seeds cumin seeds urad dal; 4 to 5 whole red chillies; 2 medium sized onions - diced; 2 medium sized tomatoes - diced; 1 teaspoon of ginger garlic paste; 2 teaspoons coriander powder; 1 teaspoon garam masala; 1/2 teaspoon turmeric powder; 1 sprig of curry leaves; a pinch of hing; salt to taste; 2 cups of water; 1 cup of beaten thick curds; 1 teaspoon red chilly powder; 1/2 teaspoon kasuri methi; 1/2 teaspoon amchoor powder; 3 tablespoons of oil to roast bhindi; Coriander leaves to garnish

ABOUT Hyderabadi Dahi Bhindi RECIPE

This is one of the rich, vegetarian dishes in the vast Hyderabadi cuisine. Made with bhindi, cashew nuts et al, the dish has a wonderful aroma. A very relishing curry for Hyderabad's famous rumaali rotis or the ubiquitous bagaara chawal.

Ingredients Serving: 4

1/2 a kilo tender ladies fingers
15-20 cashew nuts soaked in enough milk
5 teaspoons of grated fresh coconut
1tsp each of mustard seeds cumin seeds urad dal
4 to 5 whole red chillies
2 medium sized onions - diced
2 medium sized tomatoes - diced
1 teaspoon of ginger garlic paste
2 teaspoons coriander powder
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1 sprig of curry leaves
a pinch of hing
salt to taste
2 cups of water
1 cup of beaten thick curds
1 teaspoon red chilly powder
1/2 teaspoon kasuri methi
1/2 teaspoon amchoor powder
3 tablespoons of oil to roast bhindi
Coriander leaves to garnish

Instructions

Cut bhindi into 1 inch pieces and shallow fry in 1-2 tsp of oil. Keep aside.
Soak cashew nuts in some milk for half an hour and grind it together with coconut powder.
In the same pan, add mustard seeds. Let splutter.
Add cumin seeds. Fry for 5 secs.
Add urad dal. Let it turn brown.
Add red chillies followed by curry leaves. Fry them for 10 secs.
Add diced onions. Fry them till they turn translucent.
Add ginger garlic paste, hing.
After a minute, add diced tomatoes. Cook till they get mushy.
Add coriander powder, garam masala, salt, turmeric powder, red chilly powder, crushed kasuri methi and amchur powder. Mix well.
Add the cashew-coconut paste.
Add water. Check for the consistency. It shouldn't be runny or too thick . Let it boil.
Switch off the gas and add a cup curds and fried okra.
Now, switch on the gas and simmer it for 3-4 mins. Keep stirring as needed.

Similar Recipes