Rajasthani Dahiwali Bhindi

Rajasthani Dahiwali Bhindi / Okra / Vendakka

Dahiwali Bhindi is a great way to enjoy a Rajasthani delicacy that is simply delicious. While choosing the bhindis choose young and tender ones for this recipe that will cook quickly. Dahi Bhindi is a spicy dish made by bhindi in yogurt gravy. Above all, the rich and fascinating aroma is so tempting that you won't resist cooking it frequently.

Ingredients

500gms Ladies finger (bhindi /Okra/Vendakka)

1 1/2 cup Curd (dahi)

2 tblspn coriander (dhania) powder

2 1/2 tblspn kashmiri red chilli powder

2 tblspn besan (Bengal gram flour)

1 tspn cumin seeds (jeera)

1 tspn mustard seeds ( rai / sarson)

1 tspn fennel seeds (saunf)

1/8 tspn asafoetida (hing)

8 to 10 fresh curry leaves (kadi patta)

4 tblspn oil

2 dry Kashmiri red chillies

salt to taste

finely chopped coriander (dhania) for garnishing

Method

• Heat 2tblspn of oil in a kadai. Add chopped bhindi and stir it continuously till the stickiness of the bhindi goes off and it turns soft. Keep it aside. 

• In a mixing bowl combine the curd, coriander powder, kashmiri red chilli powder, and salt with 2 tablespoons of water mix well and keep aside.

• Heat oil in the same kadai and add the cumin seeds, mustard seeds, fennel seeds, asafoetida, dry red chillies and curry leaves.

• When the seeds crackle, add the besan (bengal gram flour) and stir it for 2 mins.

• Now add the bhindi and curd mixture on a very low flame. Stir it gently continuously to avoid the cuddling of the curd. Bring the mixture to boil.

• Serve hot, garnish with the freshly chopped coriander. 

   

Can be served with plain white rice or rotis.