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Bhindi in Dhaba Style

Jaideep Singh (Jai Ki Rasoi Se)
60 minutes
Prep Time
30 minutes
Cook Time
6 People
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ABOUT Bhindi in Dhaba Style RECIPE

Bhindi or Okra or Lady's Finger has high levels of vitamin A, B B1, B2, B6 & C. vitamin. It also serves as a supplement for fiber and folic acid. Dahi or Curds or Yogurt is loaded with several essential nutrients like calcium, vitamin B-2, vitamin B-12, potassium, and magnesium. It is very light and easy to digest. By using these two healthy ingredients in Jai Ki Rasoi Se made "Bhindi in Dhaba Style". This dish can be served with Roti, Phulka, Paratha or Naan

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • North Indian
  • Frying
  • Main Dish
  • Vegan

Ingredients Serving: 6

  1. okra (Bindhi) - 250 Grams
  2. onion Paste (Pyaz Ka Paste) - 1 Cup
  3. tomato Paste (Tamatar Ka Paste) - 1 Cup
  4. curds (Dahi) - 1 Cup
  5. ginger & Garlic Paste (Adrak & Lasoon Paste) - 1 Table Spoon
  6. Red Chili Powder (Lal Mirch Powder) - 1 Table Spoon
  7. Turmeric Powder (Haldi Powder) - ½ tea Spoon
  8. Cumin Powder (Jeera Powder) - 1 tea spoon
  9. coriander Powder (Dhaniya Powder) - 1 Table spoon
  10. Whole spice powder (Garam masala Powder) - ½ Tea spoon
  11. Slit Green Chilies (Kati Hari Mirch) - 4 to 5
  12. Finely Chopped Green coriander (Barik Kata Hara Dhaniya) - 1 Bunch
  13. Finely Chopped mint Leave (Barik Kata Pudina) - 1 Bunch
  14. oil for Cooking - As per your requirement
  15. salt to taste


  1. Heat oil in a non-stick pan or kadai as per your requirement, once the oil is hot add the okra and shallow fry till it become tender
  2. Remove the okra in a bowl and keep it aside
  3. In the same non-stick pan or kadai add the ginger garlic paste and cook it till moisture from the paste is evaporated
  4. Now add onion paste and cook it the paste becomes golden brown
  5. Add all dry masalas like red chilli, turmaric, cummin, coriander and whole spice powder. Mix it and cook it for 2 minutes or till the oil gets separated from the masala
  6. At this stage add tomato paste and season with salt according to taste. Mix it well and cook till oil get separated from the paste
  7. Add curds and mix well. Cover and cook till it comes to boiling point
  8. Now add the fried okra and cook it for 2 minutes
  9. Finally add finely chopped mint & green coriander and still green chillies. Mix all the ingredients. Cover and cook it on slow flame for about 10 minutes or till the gravy become thick
  10. The dish is ready to be served any Roti, Phulka, Paratha or Naan

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Shelly Sharma
Shelly Sharma   Dec-10-2017


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