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Okra in Yogurt - Dahi Bhindi

Okra in Yogurt - Dahi Bhindi

Okra in Hindi is known as bhindi. It’s a vegetable that is prepared throughout India. When cut, okra releases a sticky substance that has thickening properties,


bar Okra in Yogurt - Dahi Bhindi
but adding yogurt, prevents the okra from sticking together. When selecting okra, opt for small-to-medium pods that are firm, crisp, and bright in colour. The pods should snap cleanly when broken. Cooked okra can be stored in the refrigerator for up to 4 days.

Picture by Werner Van Peppen

 
Serves 2-3
 
Ingredients:

200g okra
3 tbsp vegetable or groundnut oil
¼ tsp brown or black mustard seeds
¼ tsp fenugreek seeds (optional)
8-10 curry leaves
2-3 medium dried red chillies, stalks removed
1 onion, finely sliced
¼ tsp turmeric
¼ tsp salt
2 tbsp natural unsweetened yogurt

   
Method:  

Wash the okra and dry thoroughly. Cut off the stalks. Slice the pods into 2cm rounds. Heat the oil in a heavy-based pan and sprinkle in the mustard seeds, fenugreek, if using, curry leaves, and chillies. When the seeds start to crackle, add the onion and sauté for a minute. Stir in the turmeric and salt. Add the okra and fry well, stirring occasionally, over a medium heat for 8 minutes.
Stir in the yogurt and simmer gently for 2 minutes. Serve hot with pitta breads or chapatis.

 

(c) 2012

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