Hyderabadi Dahi Bhindi recipe was passed on to me by my very talented aunt, yes the same one whose Chilly paneer is famous here. A beautiful variation to a bhindi dish, not too common to see a gravy with bhindis in it, and a beautiful marriage of flavors going on it. In the last few years i have developed a liking for some dishes from Andhra which are not necessarily only spicy but also very flavorful.
Dahi Bhindi recipe also holds a special place in my kitchen as it was one of the things my aunt made for us when we visited her for the first time after marriage and we were bowled over by it. Small memories always build stories around food, so it is with this Dahi Bhindi.
This is a beautiful gravy to go with chapatis and a very good option when you want to whip up something unique for your guests.
- 1/2 kg okra(washed, dried, and cut into small 1/2 inches)
- 1/2 tsp mustard seeds
- 1 tsp urad dal(for tempering)
- 2-3 dry red chillies
- 1/2 tsp ginger very finely chopped
- 4-5 curry leaves
- 3 medium-sized onions finely chopped
- 2 small tomatoes, peeled and finely chopped
- 10-15 cashews soaked in milk for 10 minutes
- 1-2 tsp desiccated/fresh coconut
- 1/2 tsp amchur
- 1 cup yogurt/curd/dahi
- salt to taste
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1-2 tsp coriander powder
- 1 tsp garam masala/kitchen king
Directions for Hyderabadi Dahi Bhindi
- Sprinkle some salt over the small pieces of okra/bhindi/ladies finger, and keep it aside for 1/2 hr. Believe me its worth the wait.
- After half an hour deep fry or at least shallow fry the okra till crispy in generous quantity of oil, i used 3 tbsp)
- In the meanwhile get your ingredients for the masala ready.
- Heat some oil in a wok, add the mustard seeds to this when it is hot enough, let it splutter, now add the urad dal, dry red chillies(break into pieces), curry leaves and cumin seeds.
- Fry till the urad dal is turning red and immediately add the finely chopped onions.
- Fry well till the onions have turned brown, to this add the dry spices(turmeric, salt, coriander, kitchen king, chilli powder) and fry well.
- In the meanwhile grind the cashew and coconut together into a fine paste, use the milk in which the cashews were soaked, and keep it aside.
- Once the spices are roasted well, add to this the finely chopped tomatoes, fry till all are well mixed.
- Now add the cashew coconut paste and stir for another minute.
- Lastly add the yogurt, and mix.
- If you find it very thick you can add some water or some milk to make it to a consistency of your choice, just balance the salt accordingly.
- Add the okra just before you want to serve it and heat it for 5 minutes, this keeps the okra crisp and yummy.
- Relish this Hyderabadi delight, it’s a regular on our menu and enjoy it d same every time.