Dahiwale Bhindi

Tasneem Rajkotwala
Tasneem Rajkotwala|
Last updated on Jan 11th
  • Prep Time0Minutes
  • Cooking Time20Minutes
  • Serves4people

Recipe Ingredients

  • Okra – 350gms
  • Gram Flour – 2-4 tbsp
  • Curd – 1/2 cup
  • Turmeric Powder – 1/2 tsp
  • Red Chilli Powder – 1 tbsp or less (depending on the spice level)
  • Coriander Powder – 1 tbsp
  • Cumin Powder – 1 tbsp
  • Salt to taste
  • Curry Leaves – 8-10
  • Brown Mustard Seeds – 1 tsp
  • Cumin Seeds – 1 tsp
  • Fennel – 1 tsp
  • Coriander – 4-6 tbsp chopped
  • Oil to fry

Recipe Preparation

  1. Thoroughly wash okra and using a kitchen towel/tissue pat dry. Cut into 1 inch size pieces and set aside.
  2. Take ¼ cup oil in a heavy bottom pan and fry okra until nice brown and crisp. Remove on to a kitchen tissue and season with salt.
  3. Take a bowl and whisk curd, gram flour, spices and salt by adding 2 tbsp. of water.
  4. Add few teaspoons of oil to a wok and when it heats up add curry leaves, mustard seeds, fennel and cumin seeds. Fry till fragrant.
  5. On low flame, add the above made curd mixture and cook on medium flame till the raw smell of gram flour wafts. This will take nearly 4-5 minutes. Take care not
  6. To maintain thick creamy consistency add more water, if needed. Keep stirring to avoid lumps.
  7. Now add okra and bring the mixture to boil. Turn off the flame and garnish with fresh coriander. Serve warm with chapati’s.
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