Dahi Bhindi (Okra yoghurt gravy)
Dahi Bhindi, also known as Okra in Yoghurt Gravy, is a delicious and comforting North Indian dish. Dahi is the Hindi word for yoghurt. This dish combines crispy fried okra with a smooth and tangy yoghurt-based gravy, spiced to perfection. It is a popular dish in Indian households and can be served with roti, paratha, or rice. With its rich taste and easy-to-make recipe, Dahi Bhindi makes for a wonderful addition to any meal.
What is Dahi Bhindi?
Dahi Bhindi is a unique vegetarian curry made with bhindi (okra) and a yoghurt-based gravy. The main components of this dish are okra, which is fried to a crispy texture, and a spiced yoghurt sauce that brings everything together. The key to making this dish delicious is the balance of flavours from the yoghurt, spices, and crispy okra.
Okra
Okra, also known as bhindi in India. Okra has a unique, slightly slimy texture when cut or cooked, which comes from its mucilage content. Despite this, it is a versatile vegetable, often used in curries, stews, soups, and fried dishes. It’s especially popular in Indian cuisine, where it is prepared in various ways, including dahi bhindi (okra in yogurt gravy), bhindi masala, and okra stir-fries.
To avoid sliminess while cutting, it is important to dry the okra thoroughly after washing to remove any excess moisture, as water can enhance the slimy texture. Cutting the okra into larger pieces rather than small slices also helps reduce the release of slime. Additionally, cooking okra on high heat, such as by frying or sautéing, can help to seal in its moisture and prevent the slime from forming. Using vinegar or lemon juice before cooking, as well as adding salt only after cooking, can further reduce sliminess and help achieve a crispier texture.
Key Ingredients
The key ingredients in Dahi Bhindi include:
- Okra (Bhindi): The main vegetable in the dish, known for its slightly crunchy texture when fried.
- Yoghurt (Dahi): Acts as the base of the gravy, providing a smooth and tangy flavour.
- Spices: A mix of spices such as cumin, coriander powder, turmeric, and garam masala creates a fragrant and well-balanced gravy.
- Gram Flour (Besan): Added to the yoghurt to prevent it from curdling and to give the gravy a smooth texture.
- Onions, Tomatoes, and Ginger-Garlic Paste: Used for the masala base that enhances the flavour of the dish.
How to Make Dahi Bhindi?
The preparation of Dahi Bhindi begins by frying the okra until it is crispy. This step is crucial to remove the sliminess that okra tends to release when cooked. The next step involves making the gravy, which is a spiced yoghurt sauce. The yoghurt is mixed with gram flour and then cooked with a blend of spices like cumin, coriander, and garam masala. Finally, the fried okra is added to the gravy and simmered for a few minutes to allow the flavours to blend together.
Why You Should Try Dahi Bhindi?
Dahi Bhindi is an ideal dish for anyone who enjoys vegetarian food that is both tasty and healthy. Its combination of textures, from the crispy okra to the creamy gravy, is what makes it so appealing. Additionally, the dish is easy to prepare, requiring only a few ingredients and simple steps. Whether you’re a fan of Indian cuisine or new to it, Dahi Bhindi is a wonderful dish to try.
Serving Suggestions
Enjoy Dahi bhindi with a variety of Indian breads like roti or paratha. It also pairs well with steamed rice or jeera rice for a wholesome meal. The tangy yoghurt gravy complements the crispy okra, making each bite a delightful experience.
Dahi Bhindi is a healthy and easy-to-make dish that will satisfy your taste buds and provide numerous health benefits. It is a perfect choice for a wholesome meal that is both comforting and delicious.
Dahi Bhindi (Okra yoghurt gravy)
Ingredients
For frying bhindi (okra)
- 250 g bhindi okra, washed, dried, and cut into 1-inch pieces
- 2 tbsp oil
- ¼ tsp salt
For the gravy
- 1 cup curd yoghurt, whisked
- 1 tbsp gram flour besan
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 onion finely chopped
- 1 tsp ginger-garlic paste
- 1 green chilli chopped (optional)
- 1 tomato finely chopped
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp garam masala
- 2 tsp Kashmiri chilli powder
- 1 tsp sugar
- Kasuri methi leaves
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
Fry the Bhindi (Okra)
- Heat 2 tbsp of oil in a pan.
- Add the chopped bhindi along with a pinch of salt.
- Sauté on medium flame until the bhindi turns slightly crispy and is no longer slimy. Remove and keep aside.
Prepare the Yoghurt Mixture
- In a bowl, whisk the curd (yoghurt) with besan (gram flour) until smooth. This prevents curdling when cooking. Set aside.
Prepare the Masala Base
- In the same pan, heat 2 tbsp oil.
- Add cumin seeds and mustard seeds. Let them splutter.
- Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and green chili. Sauté for a minute.
- Add chopped tomatoes and cook until they turn soft.
- Add turmeric powder, coriander powder, cumin powder, Kashmiri chilli powder, garam masala and salt. Cook for another minute.
Cook the Gravy
- Lower the flame and slowly add the whisked curd-besan mixture while stirring continuously.
- Add a little water if the gravy is too thick. The quantity of water depends on your preferred consistency.
- Cook on low-medium heat for 3–4 minutes, stirring occasionally to prevent curdling. Add a teaspoon of sugar to balance the flavours.
Add Bhindi and Finish
- Add the fried bhindi to the gravy and mix well.
- Cover and cook for another 5 minutes so that the flavours blend.
- Sprinkle kasuri methi leaves and mix gently.
- Garnish with fresh coriander leaves.
- Serve hot with roti, paratha, or steamed rice.
Notes
Frequently Asked Questions
To prevent curdling, always whisk the yoghurt well with gram flour (besan) and cook on low heat while stirring continuously. Avoid adding cold yoghurt directly to the hot pan, bring it to room temperature first.
Wash and dry the bhindi completely before chopping. While cooking, sauté it on medium-high heat with a little salt until it becomes crispy before adding it to the gravy.
Besan helps stabilize the yoghurt and prevents curdling, but you can skip it if you stir continuously and cook on low heat. Alternatively, you can use corn flour as a substitute.
Yes, you can make a no-onion, no-garlic version by skipping them and adding a pinch of asafoetida (hing) for flavour.
To make the gravy thinner, add more water gradually while cooking.
No, always whisk the curd to ensure a smooth consistency and avoid lumps in the gravy.
Dahi Bhindi pairs well with roti, paratha, or steamed rice for a comforting meal.
Yes, you can store it in the refrigerator for up to 1 day. However, the okra may become slightly soft, so it’s best enjoyed fresh.
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