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You are here: Home / Gravy Vegetarian Side Dishes / Hyderabadi Dahi Bhindi Masala – Okra Masala Recipe Step by Step

Hyderabadi Dahi Bhindi Masala – Okra Masala Recipe Step by Step

November 24, 2015 37 Comments

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Learn how to make dahi bhindi, a Hyderabad okra recipe with yogurt as the base.

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 - Step by Step Recipe
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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.

Hyderabadi Dahi Bhindi Masala - Okra Masala Recipe Step by StepPin

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.

Hyderabadi Dahi Bhindi Masala - Okra Masala Recipe Step by StepPin

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.

Hyderabadi Dahi Bhindi Masala - Okra Masala Recipe Step by StepPin

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.

Hyderabadi Dahi Bhindi Masala - Okra Masala Recipe Step by StepPin

9. Done! Serve with rotis or any mixed rice.

Hyderabadi Dahi Bhindi Masala - Okra Masala Recipe Step by StepPin
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By nags Filed Under: Gravy Vegetarian Side Dishes, Uncategorized

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Comments

  1. Aishwarya

    March 17, 2013 at 7:17 am

    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

    Reply
  2. Priya

    July 16, 2012 at 2:50 am

    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

    Reply
  3. themustardseed

    August 14, 2011 at 2:11 am

    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!

    Reply
  4. lipsy

    July 29, 2011 at 9:36 am

    Made this recipe as per your instructions and it turned out awesome…much thanks for sharing
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    http://fashionquotient.blogspot.com

    Reply
  5. harsha

    January 29, 2011 at 5:07 am

    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

    Reply
  6. harsha

    January 27, 2011 at 6:25 pm

    hi nags ,
    fenugreek leaves are a rare find in my town..will it be ok to leave it out from the recipe?

    Reply
  7. Nags

    January 28, 2011 at 1:25 am

    it will affect the flavour a bit but the dish will still be edible. try it! 🙂

    Reply
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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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