3tbspmustard oil (you can take oil of your preferance)
1/4tspkashmiri red chili powder
For curd (dahi) mixture
1tspkashmiri red chili powder
1/2tspgaram masala powder
1tbsproasted chana dal (phutane)
For making Dahi Bhindi (okra curry)
Sauteed Bhindi and onion
prepared curd mixture
1tbspcoriander leaves for garnishing
For Sauteing bhindi
Firstly, wash bhindi or okra with water for 2-3 times. Put bhindi on a colander to get rid of excess water. Make wet bhindi dry by wiping with a dry cloth. There should not be any water on bhindi otherwise it will leave more slime. Discard the head and tail of okra and cut bhindi into big pieces.
Heat 3 tbsp mustard oil or any other edible oil in a pan and add 2 sliced onions and 1/2 tsp asafoetida to it. Saute for a minute
Further, add chopped okra to the onions and continue sauteeing on medium flame without covering the pan. Keep on stirring the bhindi lightly during the cooking process so that it does not stick at the bottom of the pan.
Bhindi is 70-80% cooked and onions are also caramelized, add 1/4 tsp turmeric powder, 1/4 tsp kashmiri red chili powder, and 1 tsp kasuri methi at this stage and mix lightly on low flame.
For curd (dahi) mixture
Take 1/2 cup thick curd in a bowl, add 1 tsp kashmiri red chili powder, 1/4 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp garam masala powder to it.
Take 1 tbsp phutane (roasted chana dal) and grind it into a mixture to make powder out of it.
Additionally, add this roasted chana dal (phutane) powder to the curd.
Whisk the curd well with phutane powder and spices.
For making Dahi Bhindi
Further, add curd (dahi) mixture to bhindi.
Cook by stirring continuously. the curry will leave the oil in some time.
Add 1 cup water and 1 tsp salt to bhindi at this stage and give it a stir.
Cook for a few more minutes till all the flavors come together in dahi wali bhindi curry.
Delicious dahi bhindi curry is ready, enjoy this with any Indian bread or steamed rice.
Make sure to wipe washed bhindi or okra well to dry them else it will release more slime and the final dish will not taste that good.
Phutane (roasted chana dal) added to curd (dahi) gives a good binding to the gravy and prevents the curd from curdling.
While sauteeing bhindi, do not cover the pan else the steam will make the bhindi soggy.
I have used mustard oil in this dahi bhindi curry recipe. However, you can use any other oil also.
Keyword dahi bhindi recipe, how to make dahi bhindi, okra curry