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Crispy, pan-fried okra simmered in a tangy and savory yogurt-based gravy. This North Indian favorite is a delightful combination of textures and flavors, perfect with hot rotis or parathas.
For 4 servings
Prepare the Okra: Wash the okra thoroughly and pat them completely dry with a clean kitchen towel. This step is crucial to prevent them from becoming slimy. Trim the top and tail of each okra, then cut them into 1-inch pieces.
Fry the Okra: Heat 3 tablespoons of oil in a wide pan or kadai over medium-high heat. Add the cut okra and shallow-fry for 8-10 minutes, stirring occasionally. Cook until they are tender, slightly shrunken, and have golden-brown crispy edges. Remove the fried okra with a slotted spoon and set aside on a plate.
Prepare the Yogurt Base: In a medium bowl, add the whisked yogurt. Add besan, turmeric powder, coriander powder, red chili powder, and garam masala. Whisk everything together until no lumps remain. Slowly pour in 1/2 cup of water and whisk again to form a smooth, thin mixture. Set aside.
Sauté the Aromatics: In the same pan, heat the remaining 2 tablespoons of oil over medium heat. Add the mustard seeds and cumin seeds. Once they begin to splutter (about 30 seconds), add the asafoetida. Immediately add the finely chopped onion and sauté for 5-7 minutes until it turns soft and golden brown.
Cook the Base: Add the ginger-garlic paste and slit green chilies to the pan. Cook for another minute until the raw aroma of the paste disappears.
Simmer the Gravy: Turn the heat down to the lowest setting. Slowly pour the prepared yogurt mixture into the pan, stirring continuously and vigorously with a whisk or spoon. This prevents the yogurt from curdling. Continue to cook on low heat, stirring frequently, for 5-6 minutes until the gravy thickens and you see specks of oil separating from the sides.
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Crispy, pan-fried okra simmered in a tangy and savory yogurt-based gravy. This North Indian favorite is a delightful combination of textures and flavors, perfect with hot rotis or parathas.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 231.33 calories per serving with 3.83g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Finish: Once the gravy has thickened, add the salt and the fried okra. Gently mix to coat the okra with the gravy. Let it simmer for just 2-3 minutes for the flavors to meld. Avoid overcooking to maintain the crispness of the okra.
Garnish and Serve: Turn off the heat. Garnish with freshly chopped coriander leaves. Serve Dahi Bhindi hot with roti, naan, paratha, or steamed rice.
For a Sattvic or Jain version, simply skip the onion and ginger-garlic paste. The dish will still be flavorful due to the spices and yogurt.
For a richer, creamier texture, you can add 1-2 tablespoons of cashew paste or fresh cream to the yogurt gravy towards the end of cooking.
Add one finely chopped tomato after the onions are browned and cook until it turns soft and mushy before adding the yogurt mixture for a different flavor profile.
Slit the okra lengthwise, stuff them with a mixture of besan and spices, fry them, and then add them to the dahi gravy.
Okra is an excellent source of dietary fiber, which aids digestion, helps prevent constipation, and promotes a healthy gut microbiome.
The yogurt in this dish provides beneficial probiotics, which are live bacteria that improve gut health, enhance nutrient absorption, and support the immune system.
This dish provides Vitamin C and K from okra, and calcium and Vitamin B12 from yogurt, contributing to bone health, immunity, and energy metabolism.
Both yogurt and besan contribute to the protein content of the dish, making it a satisfying and nutritious option for a vegetarian meal.
The key is to ensure the okra is completely dry. After washing, pat them dry with a paper towel or kitchen cloth. Also, frying them until crisp before adding to the gravy helps remove any residual sliminess.
Yogurt curdles due to high heat. To prevent this, always lower the heat to a minimum before adding the yogurt mixture. Stir continuously and vigorously until it comes to a gentle simmer. Adding besan (gram flour) also acts as a stabilizer and helps prevent splitting.
Yes, Dahi Bhindi can be a healthy dish. Okra is rich in fiber, vitamins, and minerals. Yogurt is a great source of protein, calcium, and probiotics. To make it healthier, you can reduce the amount of oil used for frying or use an air fryer for the okra.
A single serving of Dahi Bhindi contains approximately 260-290 calories. This is an estimate and can vary based on the type of yogurt (full-fat vs. low-fat) and the amount of oil used.
Yes, you can make a vegan version by substituting the dairy yogurt with a plant-based yogurt like cashew, almond, or coconut yogurt. Ensure the plant-based yogurt is unsweetened and plain.
Store leftover Dahi Bhindi in an airtight container in the refrigerator for up to 2 days. The okra might soften upon reheating, but the flavors will still be delicious. Reheat gently on the stovetop or in the microwave.