Dahi bhindi is a tasty and delightful dish of sauteed delicate cooked okra in a smooth, rich, softly flavored and tart yogurt sauce. This delicious recipe of dahi wali bhindi is a joy to eat with some hot Roti or Naan. The following best backup is steamed basmati rice or cumin rice.
The sauce or sauce is tart and softly flavored. I have involved pureed tomatoes in the sauce which gives a tang. So alongside the yogurt, there is a sharpness, tang. What’s more, an inconspicuous pleasantness because of cashews, gram flour and cream. The expansion of gram flour or besan doesn’t permit the yogurt to turn sour.
The okra or bhindi is sauteed in oil till they are totally cooked. This strategy additionally disposes of the vileness in the okra. The sauce or sauce is then made and the sauteed okra are added to it. The final product is the delicate delicious bits of okra in a smooth rich tart sauce.
This is one of our number one okra based dish separated from Bhindi Masala, Bhindi Fry (Kurkuri Bhindi) and Bhindi do Pyaza.
This dish is made of 3 primary fixings – okra, curd (yogurt) and tomatoes. So remember to utilize the okra cases that are new, delicate and fresh. Try not to utilize mature okra cases that have become sinewy and miserly.
For the curd or yogurt it is essential to utilize new one and ensure it doesn’t taste sharp or really tart. I suggest involving hand crafted Curd as that is what I remember for every one of my recipes that have yogurt.
Recollect that the tomatoes likewise must be ready and sweet. In the event that the tomatoes are harsh the sauce or sauce will have a more tart taste and will pamper the equilibrium of the dish. On the off chance that in the event that the sauce has become tart, add about ½ to 1 teaspoon of sugar.
Step by step instructions to make Dahi Bhindi
1. Wash 200 to 250 grams of bhindi (okra) in water two or multiple times. Then, at that point, dry the bhindi with a kitchen towel or spread them on a plate and let them dry all alone.
Guarantee that they are dried totally and have no hint of water on them. Any other way, they can become disgusting or tacky while cleaving and cooking.
3. Trim off the head and tail of the okra. Hack the okra into 1 inch pieces. Keep an eye while cleaving for any worms or dark spots. On the off chance that any, dispose of that okra.
3. Heat 2 tablespoons of oil in a container. Add the cleaved bhindi. You can utilize any nonpartisan enhanced oil.
4. Saute for no less than 8 to 10 minutes on low intensity till they change tone and are relaxed and cooked.
5. Eliminate the sauteed bhindi in a bowl and keep to the side.
6. Add 2 medium-sized hacked tomatoes and 6 to 7 cashews to the blender or chutney processor.
7. Puree the tomatoes and cashews to a smooth and fine glue. There ought not be any little pieces of cashews in the glue. Don’t bother adding any water while mixing to a glue.
8. With a wired whisk, whip ½ cup new yogurt (curd) till smooth. Ensure that the curd isn’t harsh or excessively tart.
9. Heat similar skillet in which we sauteed the bhindi. Add 1 tablespoon oil or ghee. Pop ½ teaspoon cumin seeds first.
10. Then add ⅓ to ½ cup cleaved onions. Saute till the onions change tone or become clear mixing frequently.
11. Smash 3 to 4 garlic and 1 inch ginger to a glue in mortar and pestle. Add the squashed ginger-garlic glue or you can add 1 teaspoon ginger garlic glue.
12. Saute for certain seconds or till the crude fragrance disappears.
13. Add the tomato-cashew glue. Accept care as the blend would splutter.
14. Mix and blend well.
15. Saute till oil begins to leave the sides of the combination.
16. The onion-tomato-cashew masala glue must be sauteed well overall. Continue to mix frequently for uniform sauteing. The entire masala ought to meet up and you ought to have the option to see the oil or fat leaving the sides of the masala.
17. Add 1.5 tablespoon besan (gram flour).
18. Saute for 1 to 2 minutes or more on low intensity till the crude smell of the gram flour disappears.
19. Then, at that point, add the accompanying zest powders:
½ teaspoon coriander powder
¼ teaspoon red bean stew powder or cayenne pepper
¼ to ½ teaspoon garam masala powder
¼ teaspoon turmeric powder
ground flavors added
20. Saute again briefly. Switch off the intensity and put the container on the kitchen ledge.
21. Add the whisked yogurt (curd) to the container.
22. Pour 2 cups of water.
23. Mix well with a wired rush to get a uniform and even combination. Then, at that point, add the sauteed bhindi.
24. Next add salt as required.
25. Keep the container on the burner on low to medium-low intensity. Stew the sauce till the combination begins to thicken and you see spots of oil or ghee drifting on top.
26. Add ¼ to ½ teaspoon squashed kasuri methi (dry fenugreek leaves) and 1 to 2 tablespoons low fat cream or light cream. Blend well.
27. Stew the sauce for a portion of a moment and finally add some coriander leaves
28. Serve dahi wali bhindi hot or warm with some hot phulka, naan or roti. You can likewise have this dish with Jeera Rice or steamed basmati rice.