Hyderabadi Dahi Bhindi / Shallow fried Okra in Curd

Hyderabadi Dahi Bhindi has a unique taste and gives a rich view. Its an easy dish and a nice variation to our normal stir fried bhindi / lady fingers / okra. Tried this first time and it came out really well. so here I am sharing the recipes with pics ...



Ingredients:

Shallow fried Okra - 1 bowl
Dry Red Chillies - 2-3 whole
Mustard seeds - 1/2 tbs
Turmeric powder - 1/2 tbs
Coriander powder - 1/2 tbs
Curd - 1 cup whiske
Salt to taste
Mustard oil - 3 tbs

Method:

Prepare Shallow fried bhindi as I have given the recipe earlier.



Now in a wok, heat mustard oil. Once hot add mustard seeds, dry red chillies and let them splutter.



Now add turmeric powder and coriander powder. Saute for 10 seconds. Add 1 cup whisked curd and mix.



Now add cooked okra/ bhindi and mix. For nice colour, you can add 1/4 tbs of kashmiri mirch in it. Let it cook for 5 minutes. Its ready to be served.

Serve it with chapati or parantha.
 

Hope you liked it !!!

Shallow Fried Okra / Bhindi Sabzi

Bhindi or Okra or Lady finger is widely used vegetable in India. Children love it and so do the adults. Its unique flavour and mucilagenous nature makes it different from other vegetables. It comes in summers in India and fresh small okra is best to use for making dishes. Here I am sharing the basic Okra dish.



Ingredients:

Okra /Bhindi - 1/2 Kg
Onions- 1 big chopped lenthwise
Garlic- 4-5 cloves chopped
Green chillies- 2 chopped
Cumin - 1/2 tbs
Turmeric Powder - 1 tbs
Coriander powder - 1 tbs
Red chilly Powder - 1/2tbs
Garam Masala Powder - 1/2 tbs
Amchoor - 1/2 tbs
Salt to taste
Mustard Oil - For shallow frying

 

Method:

Wash the Okra and cut either lengthwise or widthwise.

Heat 1/4 cup of mustard oil in a wok or a shallow pan. Add cumin, chopped garlic and green chillies. Saute for one minute.Add chopped onion. Saute till onion turns light brown.

Add turmeric powder, coriander powder, red chilly powder and immediately add chopped okra in it. Mix properly. Add salt now and mix.



Keep tossing and turning the vegetable for even cooking. It takes about 20 - 25 minutes to cook.

Once cooked add amchoor powder and garam masala powder and mix.

Serve hot with Paranthas, chapatis, pooris or as a side dish in a meal.



Hope you liked it...