Meena's Taste Mantra

Dahiwali Bhindi - a mildly spiced curd based Okra Veg!

Amma has been wanting to make this aromatic and delicious Dahiwali Bhindi ever since we tasted the same at a local restaurant! The aroma really whets up your appetite and the delicately balanced spices are simply a delight!

A great combination of curd along with Indian Spices and the nutritious Bhindi | Okra. We love Bhindi in any form and so this recipe was gleefully added to our list of Bhindi Recipes! Simply exotic and tastes Yum with anything - be it a Roti | Paratha | Puri | Rice.

INGREDIENTS

250 gms Bhindi | Ladies Finger | Okra

1/4 cup Dahi | Curd

2 tblsp Oil

A pinch Hing | Asafoetida Powder

1/2 tsp Jeera | Cumin Seeds

1/4 tsp Haldi | Turmeric Powder

1 tsp Saunf | Fennel Powder

1/4 tsp Red Chilli Powder

1 Green Chilli, finely chopped

2 tblsp Fresh Dhania | Coriander, finely chopped

1/2 tsp Salt | To taste

METHOD

Wash and dry Okra. Cut stem and tip and then cut them length wise to 3/4 " pieces. Slit them into halves. Keep aside.
In a kadhai heat oil and add hing and jeera.
As jeera begins to crackle add haldi, green chilli, dhania powder and dahi. Mix well.
Saute the masala till oil sepearates.
Add Bhindi, salt, red chilli powder and saunf powder. Mix well.
Cover cook for 3 to 4 minutes on low flame. Stir occasionally to ensure all masalas get properly coasted on bhindi. Bhindi gets cooked approximately within 8 minutes.
Once cooked, add half of the chopped dhania and mix well. Switch off the gas.
Transfer sabzi to a serving bowl and garnish with remaining fresh dhania.
Serve hot with any Roti | Paratha | Puri | Rice.

We relished this awesome Dry Sabzi with Lauki Paratha and Millet Rice.

We have used:

1. Tata Salt Lite

2. Borges Light Olive Oil

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.