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.
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
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