Dahi Bhindi is a quick, easy-to-make, healthy recipe prepared using okra or lady's finger, thick yogurt or curds, and simple tempering. This dahi wali bhindi, also known as bhenda gojju, is one of the most popular recipes in Konkani cuisine that is served with steamed rice, parboiled rice, or chapati.
Ingredients12 to 15 Lady finger or Okra or Bhindi
2 Green chilies
½ + ½ teaspoon Salt, adjust to taste
11/2 + 1 tablespoon Oil
½ teaspoon Mustard seeds
1 teaspoon Urad dal
1 Dry red chile
6 to 8 Curry leaves
1 ½ cups Thick yogurt or Curd
MethodHOW TO COOK OKRA ON THE STOVE?- Wash and pat dry the bhindi or okra. Trim the ends. Cut them into 1 cm thick pieces.
- In a pan on medium flame, add 1.5 tablespoon of oil, chopped bhindi, and green chilies, and saute on medium to medium-high flame uncovered for 8 to 10 minutes or until bhindi gets cooked through and charred slightly.
- Now add ½ teaspoon salt, mix and switch off the flame. Check out the video here for more details
PREPARE THE TEMPERING- In a pan on medium flame, heat 1 tablespoon of oil. Once hot, add mustard seeds.
- When they start to splutter, add urad dal, curry leaves, red chilies, and saute until urad dal becomes light golden in color. Switch off the flame.
HOW TO MAKE DAHI WALI BHINDI?- In a bowl, add yogurt or curds and whisk it for a minute. If it is too thick, add 1 to 2 tablespoon of water and adjust the consistency.
- To this, add salt to taste, sautéed bhindi, the tempering prepared earlier, and mix well.
- Serve immediately and enjoy. If you are serving it later, mix the bhindi with yogurt just before serving.