Dahi Bhindi

Recipe source - Sanjeev Kapoor’s Low Calorie Vegetarian Cookbook

A tasty yogurt based okra preparation. Must try ..

Preparation Time : 30 minutes
Cooking Time : 18- 20 minutes
Servings : 4

You will need

Ladyfingers (bhindi) tender - 400 grams

Skimmed milk yogurt - 1 1/2 cups

Ginger - 1 inch piece

Black peppercorns - 5-6

Gram flour (besan) - 1 tablespoon

Oil - 1 1/2 teaspoon

Whole dry red chillies - 2

Cumin seeds - 1 teaspoon

Green chillies, slit - 3-4

Coriander powder 1 tablespoon

Turmeric powder - 1/2 teaspoon

Salt - 1 teaspoon

Method

Select tender and small ladyfingers. Wash and wipe them dry with a clean and absorbent kitchen towel. Trim the stem and the tip.

Grind ginger with peppercorns to a fine paste.

Whisk skimmed milk yogurt.

Dry roast gram flour (besan) in a non-stick pan on low heat, stirring continuously until it gives a roasted aroma. Keep aside to cool.

Heat oil in a non-stick pan, add whole red chillies, cumin seeds and stir-fry briefly. Add green chillies, coriander powder, turmeric powder, roasted besan and stir well.

Add trimmed ladyfingers, salt to taste and cook over medium heat, stirring frequently for five minutes.

Stir in the ginger and peppercorn paste. Reduce heat and add the whisked yogurt, mix well and cook covered for eight to ten minutes, stirring occasionally or until ladyfingers are completely cooked.

Serve hot as a side dish with Rotis / Rice.

Another variation of this recipe - You can add 1/4 cup water along with bhindi and cook on a low heat for 8 - 10 or till the water dries up and bhindis cooked. Switch off the heat. Finally, add whisked curd / yogurt and mix well for 3 -4 minutes or till bhindis and other spices well coated with curd / yogurt.