Dahi Bhindi or bhindi raita is an okra dish made using a curd-based gravy recipe. This goes well with rice, pulao, khichdi, etc. Learn to make this flavorful, tangy, and spicy dahi bhindi with step-by-step instructions.
This is my childhood favorite recipe. I like curd-based dishes very much. I'm totally in awe of these pleasant, tangy foods. These are the best side dishes in our Indian meal, just like any raita. The same dahi bhindi or bhindi raita with a blend of coconut is known as vendakka pachadi in South India.
What is the difference between raita and pachadi?
As I mentioned in my other posts, it's all about regional delicacies with slight differences in ingredients and cooking methods.
Pachadi is similar toย the raita of North India. In raita, we normally don't add any tempering, but in pachadi, tempering adds flavour to the dish. Mustard seeds, curry leaves, ginger, and lentils are used to flavour the dish, whereas coconut paste and curd make the base of the dish.
I have prepared it similarly, except for coconut and lentils. Please read myย dahi baingan recipe,ย which I have prepared in three ways. I also likeย dahi aloo, which is a similar recipe.
Okra recipes on the blog:
How to make dahi bhindi?
This is a quick and easy recipe. It's a two-step process.
- Saute lady fingers with spices
- Mix with beaten curd and add tempering
Saute Lady Finger or Okra
- Wash and dry okra before chopping. Else it will be slimy. Chop into small roundels.
- Heat oil in a frying pan. Add chopped okra and saute on high flame for 2 minutes. Stir in between.
- Now add all the spices and mix well. Cover with a lid and cook on medium-low flame until it's completely cooked.
- Stir occasionally to prevent the mixture from sticking to the bottom of the pan. Remove it from the pan when it is done completely. Mix it with the beaten curd. Check for salt.
Adding Tempering To the Mixture
- Heat 2 tbsp of oil in a small pan. Add cumin seeds, mustard seeds, curry leaves, red chillies/ green chillies, ginger/ garlic, and hing (asafoetida) to the pan. Let it splutter completely.
- I have added both ginger and garlic. However, you can make it a no-onion, no-garlic dish by adding only ginger.
- Remove from heat and cool down for a minute before adding straight to curd mixture.
Recipe Card For Dahi Bhindi
Dahi Bhindi | Bhindi Raita | Okra in Curd Gravy
Equipment
Ingredients
- 1 cup beaten curd
- 250 gms bhindi or okra
- 3 tbsp oil
- 1 tsp coriander powder
- ยฝ tsp red chilli powder
- ยผ tsp turmeric powder
- salt to taste
For tempering
- ยฝ tsp cumin seeds
- ยฝ tsp mustard seeds
- 2 dry red chillies
- ยฝ tsp grated ginger
- 8 - 10 curry leaves
- ยฝ tsp hing or asafoetida
- 1 tbsp oil
Instructions
- Wash and dry okra before chopping. Else it will
be slimy. - Chop into small roundels.
- Heat oil in a frying pan. Add chopped okra and sautรฉ on high flame for 2
minutes. Stir in between. - Now add all spices and mix well. Cover with a lid and cook on medium low
flame till it's cooked completely. - Stir occasionally to avoid sticking at bottom of pan.
- Remove from pan when done completely.
- Mix it to the beaten curd. Check for salt.
- Adding Tempering To Mixture
- Heat 2 tbsp oil a small pan. Add cumin seeds, mustard seeds, curry leaves,
red chillies, hing to the pan. Let it splutter completely. - Remove from heat and cool down for a minute before adding straight to curd
mixture.
Nutrition
If you like this post and want to stay updated, subscribe via email. Please also like and share my Facebook Page. Follow My Dainty Kitchen on Twitter, Instagram, and Pinterest.
PIN IT FOR LATER
Leave a Comment (And a 5 Star Rating)