Dahi bhindi / Okra curry

Dahi bhindi / okra curry is a tangy gravy prepared with ladies finger/ bhindi/ okra/ vendakkai which goes well with chappathi, naan and even with white rice or pulao.

Ingredients:

2 cups – Ladies finger / bhindi / vendakkai / okra (chopped)
1 cup – Onion (chopped finely)
1/4 tsp – Turmeric powder
1 tsp – Red chilli powder (as needed)
2 tsp – Coriander powder / dhania
3 to 4 tbsp – Curd / yogurt (well beaten)
2 pinches – Crushed kasuri methi / dry methi leaves
1 tsp – Cumin seeds
1 tbsp – Oil for seasoning
2 tsp – Oil for sautéing bhindi
Salt to taste

For grinding:

1 no – Tomato (chopped)
2 nos – Garlic
1/4 inch - Ginger
5 nos – Cashew nuts

Preparation method:

Take a mixer grinder, blend chopped tomatoes, garlic , ginger and cashew nuts to a puree like consistency, set aside.
Heat oil in a pan, saute chopped bhindi / okra for atleast 8 to10 minutes over low flame till they change color and are 3/4 cooked, set aside.
Heat oil in a pan, season with cumin seeds followed by chopped onion, saute until translucent. Then add tomato cashew puree along with required salt and saute until raw smell goes.
Add turmeric powder, red chilli powder, coriander powder and garam masala powder, saute until raw smell goes. Add chopped bhindi / okra and mix everything well, add 1 1/2 cup of water and bring it to boil, allow them to cook for 5 mins.
Finally add beaten yogurt and crushed kasuri methi, mix well and cook them for 5 more minutes. Switch off the stove and serve hot with chappathi, naan and even with white rice.

Notes:

Increase or decrease quantity of yogurt in this recipe by their sourness.
Sauteing bhindi or okra in oil till they are 3/4 done, helps to reduce the stickiness of okra in the gravy.
You can add 1 tsp of besan / gram flour mixed with water in this recipe to avoid curdling of yogurt / curd.