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
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
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
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
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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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! 🙂