Thursday, April 5, 2018

DAHI BHINDI

DAHI BHINDI

At home, we like okra/lady's fingers and make dishes using them quite often. They have numerous health benefits too. In India, you will find okra or lady's fingers as they are more commonly called, used in different cuisines.  Elsewhere. in this blog, you will find recipes for a popular Punjabi dish called Bharwan Bhindi;  for Bhenda Sagle from Konkani cuisine; and for Bhindi Shengdana from Maharashtra.

Today's recipe gets it's name from two important ingredients "Bhindi" the Hindi word for lady's fingers/okra and "Dahi" the Hindi word for curds. This has been adapted from Dahi Bhindi in Manjula's Kitchen.

Tips :

* Take care to use tender lady's fingers for best results
* Make sure the curds used are fresh
* When adding the curds, lower the flame as they will curdle if added on high flame

We thoroughly enjoyed having this with hot rotis.





Ingredients:
  • Fresh Curds (Dahi), 1 cup
  • Lady's Fingers/Okra (Bhindi) , 250-300 grams  
  • Mustard Seeds, (Rai), 1/4 tsp
  • Cumin Seeds, (Jeera), 1/2 tsp
  • Asafoetida, (Hing) a large pinch 
  • Bengal Gram (Besan), 1 tbsp
  • Coriander (Dhania) Powder, 2 tsp
  • Chilli Powder, 1 tsp
  • Turmeric (Haldi) Powder, 1/4 tsp
  • Water, 1/2 to 3/4 cup
  • Salt,  to taste
  • Oil, 3 tbsp
Method:

Wash and pat dry the lady's fingers. Snip off both the ends, cut the lady's fingers into 1" pieces.
Add 2 tbsp of oil in a pan and when it gets hot add the lady's fingers pieces and stir fry them  for 7-8 minutes or till they are tender and change colour
Transfer the lady's fingers to a bowl and keep aside.
Add 1 tbsp of oil to the same pan and when it gets moderately hot add the mustard seeds. When they splutter, add the cumin seeds and saute till they sizzle and change colour and add the asafoetida
Saute for a few seconds.
Lower the flame and add the besan. Stir fry for about 1 minute until it gives off a good aroma and becomes slightly golden brown in colour
Now add the curds, turmeric powder, chilli powder,  and coriander powder and mix well
Cook for 2-3 minutes till the oil leaves the sides of the pan.
Add 1/2 cup of water and salt and bring to a boil
Add the lady's fingers, mix well and cook for about 2 minutes
The gravy will thicken when the dish cools so add a little more water and bring to a boil again
Allow the gravy to simmer for another 2 minutes
Transfer to serving bowl and serve with jeera rice or rotis, parathas.