Dahi Bhindi Recipe

• Heat 2 tablespoons of oil in a Wok or Kadai.
• Add the chopped onions and bhindi (okra).
• Sprinkle some salt and sauté on low heat, covering the pan for a few minutes.
• Once the bhindi releases moisture and softens, open the pan and stir fry until well roasted on medium heat.
• Roast until the bhindi shrinks and browns, avoiding stickiness. If it becomes gooey, add a little more oil and sprinkle some gram flour/besan.
• Once cooked, set the bhindi aside.

To make the Yogurt Curry:

• In a saucepan, add yogurt, gram flour, grated ginger, garam masala powder, turmeric powder, and chili powder. Whisk until smooth.
• Add 1/4 cup of water and whisk again.
• Place the saucepan on medium heat and bring the mixture to a brisk boil for a couple of minutes.
• Turn the heat to low and simmer until thick and creamy.
• Add the roasted bhindi and stir, simmering for a few more minutes. Adjust salt and spice levels to taste.
• Turn off the heat and transfer to a serving bowl.

For the seasoning:

• Heat 1 tablespoon of ghee in a Tadka Pan.
• Add cumin seeds and dry red chilies, roasting until lightly browned.
• Pour the seasoning and caramelized onions into the Dahi Bhindi. Stir gently and mix in chopped coriander leaves.

Serving suggestion:

• Serve Dahi Bhindi with Phulka, Steamed Rice, and Green Moong Sprout Salad for a simple meal.

Source: - archanaskitchen.com