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Dahi bhindi, Okra, Lady´s finger, Okra yoghurt gravy

Dahi Bhindi (Okra yoghurt gravy)

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Dahi Bhindi (Okra in Yoghurt Gravy) is a delicious North Indian dish made with crispy okra cooked in a spiced yoghurt-based gravy.
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author sumisculinarynotes

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

Clean the knife with a tissue in between cuts to avoid the sliminess when chopping ladysfinger (okra). The sticky substance can accumulate on the knife and transfer to the okra, making it more slippery. By wiping the knife with a tissue or cloth after every few cuts, you can minimize this and ensure that your okra stays less slimy while cutting.
Additionally, it's important to dry the okra completely before cutting it, as any moisture can also contribute to the sliminess.