How to make Dahi Bhindi - A tasty yogurt based okra preparation.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Ladyfingers (bhindi) tender , Skimmed milk yogurt

Cuisine : Indian

Course : Main Course Vegetarian

Dahi Bhindi

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Main Course Vegetarian recipes like Kelphulachi Bhaji, Tricolour Quinoa Timbale with Tomato Sauce, Cauliflower Keema, Spinach Maron .

Dahi Bhindi Recipe Card

Dahi Bhindi
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Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Dahi Bhindi Recipe

  • Ladyfingers (bhindi) tender 400 grams

  • Skimmed milk yogurt 1 1/2 cups

  • Ginger 1 inch piece

  • Black peppercorns 5-6

  • Gram flour (besan) 1 tablespoon

  • Oil 1 1/2 teaspoons

  • Whole dry red chillies 2

  • Cumin seeds 1 teaspoon

  • Green chillies slit 3-4

  • Coriander powder 1 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

Method

Step 1

Select tender and small ladyfingers. Wash and wipe them dry with a clean and absorbent kitchen towel.

Step 2

Trim the stem and the tip. Grind ginger with peppercorns to a fine paste. Whisk skimmed milk yogurt.

Step 3

Dry roast gram flour (besan) in a non-stick pan on low heat, stirring continuously until it gives a roasted aroma.

Step 4

Keep aside to cool. Heat oil in a non-stick pan, add whole red chillies, cumin seeds and stir-fry briefly.

Step 5

Add green chillies, coriander powder, turmeric powder, roasted besan and stir well.

Step 6

Add trimmed ladyfingers, salt to taste and cook over medium heat, stirring frequently for five minutes. Stir in the ginger and peppercorn paste.

Step 7

Reduce heat and add the whisked yogurt, mix well and cook covered for eight to ten minutes, stirring occasionally or until ladyfingers are completely cooked. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.