I have been posting way too many dessert recipes of late so here’s something to offset that. I have talked about my dislike towards the sliminess of Okra in my Okra Fry with Peanuts recipe post so you can rest assured that if I use Okra, the final dish will show no signs of sliminess. This is another one of them.
You may also like: Okra besan recipe, capsicum besan recipe.
Hyderabadi Dahi Bhindi Masala
Serves: 2 – 4 as a side dish
INGREDIENTS:
3 cups Bhindi/Okra, washed, dried and cut into small pieces
8 shallots, sliced fine (or use 1 large onion)
2 tomatoes, finely chopped (or 1 tbsp tomato paste)
1 tsp ginger garlic Paste
A pinch of sugar (optional)
1 cup yogurt, beaten
1 tbsp grated coconut, fresh/frozen
8 cashew nuts, soaked in warm milk for at least 10 mins
A generous pinch of kasuri methi / dried fenugreek leaves
1 tsp garam masala
½ -1 tsp red chilli powder
½ tsp turmeric powder
½ tsp amchur / dry mango powder
1 tsp coriander powder / malli podi
1 tbsp oil
Salt to taste
For Tempering:
1 tsp Mustard Seeds
½ tsp Jeera/Cumin Seeds
1 tsp Urad Dal/Split Black Lentils
2-3 Dry Red Chillies, halved
A Pinch of Hing/Asafoetida
Few Curry Leaves
1 tbsp Oil
INSTRUCTIONS:
1. Sia’s tip: Sprinkle little salt to okra pieces and mix well. Keep it aside for half an hour. This helps in reducing the sliminess while frying the okra. I did this and it worked!
2. Heat 1 tbsp of oil in a pan and add okra pieces to it. Fry them continuously at high flame till they turn brown retaining their crispiness, about 7-10 mins. Alternatively you can also deep fry them. Transfer these fried okras to a plate lined with kitchen/paper towel and set aside.
3. Grind soaked cashews and coconut to smooth paste adding the milk used for soaking. Set aside.
4. Heat oil for tempering in a pan and add mustard seeds to it. When they pop, add cumin seeds, urad dal, dry red chillies, hing and curry leaves and sauté it for a minute till the dal turns golden brown in colour.
5. Now add finely chopped onions and fry till they turn light golden. Add ginger-garlic paste and fry for another minute. Add all the dry masalas – garam masala, red chilli powder, amchur, turmeric and coriander powder – along with kasuri methi and fry for a minute in sim.
6. Mix in finely chopped tomatoes (if using) and sauté till they turn pulpy and release their juice, about 2 minutes (or add the tomato paste at this stage). Now add ground cashew-coconut paste and mix well. Keep stirring for a minute.
7. Add yogurt, sugar and salt to taste and stir well. Depending on the consistency of gravy required, add ½-1 cup of water and mix well. Simmer the gravy and let it cook uncovered for another 5 minutes.
8. Mix in fried okra and adjust salt. Add little more water if you think the gravy is too thick and simmer for another 3-5 minutes.
9. Done! Serve with rotis or any mixed rice.
Tried this recipe and it was just awesome. Have posted it in my blog with a link back to yours. Do check it out. http://crimsonspice.blogspot.com/2013/03/hyderabadi-dahi-bhindi-masala.html
Hi Nags
I am new to your blog however I have already bookmarked 12 receipies. Can I use frozen okra instead of fresh? thanks. Priya
You have an awesome blog! I just discovered it and have enjoyed browsing through recipes, tips and stories. I look forward to trying this hyderabadi bhindi soon!
Made this recipe as per your instructions and it turned out awesome…much thanks for sharing
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thanks nags,
most of my favourite recipes i have found in your blog and i plan the menu many at times out of edible garden….thanks da
hi nags ,
fenugreek leaves are a rare find in my town..will it be ok to leave it out from the recipe?
it will affect the flavour a bit but the dish will still be edible. try it! 🙂
I really like the look of this okra dish. A sort of morkuzhambu and pachadi all in one, mughlai style! 🙂
Thank you so much Radha, that's a huge compliment 🙂
FoodZone, aww that's so sweet!! 😀
Nags, I tried both this bhindi masala and also the konkan style tindora. Both were a huge hit. They were so good that we couldn't wait to take a picture.
Made it. Spouse loved it. Will post it soon with a link to your recipe. Thank you. I use your blog like a trusted recipe book.
Very delicious, thanks for sharing.
Lovely click Nags, Bhindi and curd always alovely combination
Love that bowl. Bhindi masala looks delicious.
Looks too yummy & delicious I will try it myself now anyway your blog is too outstanding and eye catching, you should submit it for free in this website for more exposure. Have a nice day.
Wow, new to me. will try this weekend.
I love this dish.how about the food photography blog??? I am eagerly waiting.
this is one of those bhindi dishes that I love…looks incredible Nags!
Great combination of Bhindi and Dahi..
Rich gravy 🙂
Delicious!!!!
Never tried okra and yogurt combination. Looks very delicious! Will surely give it a try.
i still have to try your konkan style tindora. That's on top of my list.
Thanks for this wonderful recipe.
Nice of you to stop by- how have you been? 🙂
This is pretty new to me. Looks nice and yummy and I am just like you, even I hate the sliminess of okra. So if this one is void of it, then I would love it 🙂
Looks delicious!!
This is my fav.. looks too good and delicious.. nice snaps dear !!
looks yum!
wow..bhindi looks awesome..my all time favorite veggie
Wonderful looking masala, cant wait to try..
Looks simple and yummy nags..thanks for sharing..
will give it a try ..
This looks delicious…never tried dahi bhindi earlier, seems worth a try
Looks yummy. I will have to try it soon..
A very nice recipe. I've never tasted this befre. Would love to give it a try 🙂
Simply superb nags,never tasted this before…Luks very tempting.
I surrender to your dish.
Bhindi is my first childhood love and is always close to my heart. I can even eat it raw.
This dish is moving to my to-do folder now.
Bindi/okra/vendaikai call it any name, I like anything made with it. I have had bindi masala but never dhai bindi version. Have bookmarked it Nags I will make it some time soon. thanks for sharing.
With bhindi, I luv anything…..bhindi n curd combination sure will be tasty