Bhindi Dahi - my way
North Indian
Tiffin
This is not a new or an exclusive recipe. Plenty out there. This is just my way of making it. And it’s easy !
Ingredients
- Bhindi - ½ kg
- Dahi - 2 cups
- Coconut - ¼ cup
- Cashews - 1tbsp
- Onions - chopped fine
- Tomatoes - chopped fine
- Turmeric powder
- Red chilli powder
- Coriander powder
- Jeera powder
Directions
Cut bhindi into 1” pieces. Sauté well in oil and keep separate. Heat kadai. Add oil ( I use peanut oil). Temper with mustard seeds, urad dal, jeera, curry leaves, red chillies, asafoetida.
- Add chopped onions. Saute.
- Add chopped tomatoes. Saute.
Add turmeric powder, red chilli powder, coriander powder, jeera powder and a bit of garam masala.
- Add salt. A small bit of jaggery ( optional).
- Grind together some fresh coconut and cashews. Add and cook. Once all these are cooked and well combined, add the cooked bhindi and mix. Add beaten curds. Serve. I add the curd after the gas is off. The heat in the Kadai is sufficient.