Green Okra in Thick Yogurt Gravy/Dahi Bhindi
- luvlittlehearts
- Jun 16, 2016
- 2 min read
Ingredients :
Green Okra / Lady Finger - 500 grams
Onions - 4 (coarsely grounded)
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Kasuri methi - 1 tbsp
Thick curd / yoghurt - 1 cup
Mustard seeds - 1 tsp
Coriander powder - 2 tbsp
Red chilli powder - 1 tbsp
Kitchen king powder - 1 tbsp
Hing - 1 pinch
Salt - as needed
Oil - 4-5 tbsp
Method: Wash and wipe okras with a clean cloth. Slice off both the sides of the okra. Keep aside. Heat oil in a wok and add mustard seeds and kasuri methi. As soon as it splutters add hing and coarsely grounded onion and fry till the raw smell goes off. Add ginger and garlic paste and fry again all together till golden in color. Add coriander powder, red chilli powder and kitchen king powder to the wok and mix all nicely. Fry for few minutes till the oil starts leaving from sides. Take curd/yoghurt in a separate bowl and blend it to make smooth and fine. You may add little water if required. Make sure the curd is not too sour. Now add this blended curd into the masala frying in the wok. Mix all nicely and allow it to cook for another few minutes. Now add the whole okras into the curd mix and give a quick stir. You may add water if you want a thin gravy. Adjust salt according to your taste and allow it cook till the okras becomes soft. It may take 10-12 mins or so. If you have big okras then you can cut them into half from center before adding into the curry.
As soon as the okras are cooked, switch off the flames and sprinkle some left over crushed kasuri methi. This will enhance the flavor and will give an amazing aroma to the curry. Serve hot with Rice or Chapati !!!
Happy Cooking!
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