dahi bhindi , how to make dahi bhindi | okra in yogurt sauce/gravy

Dahi bhindi , how to make dahi bhindi | okran in yogurt sauce/gravy could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. This sauce has 242 calories, 5g of protein, and 18g of fat per serving. This recipe serves 3. For $1.35 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. It is brought to you by Veg Recipes of India. Head to the store and pick up besan flour, onion, ghee, and a few other things to make it today. 214 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 35 minutes. With a spoonacular score of 63%, this dish is pretty good. Users who liked this recipe also liked Dahi Bhindi, Bhindi Fry or Kurkuri Bhindi, How to make Bhindi Fry | Okra Fry, and bharwan bhindi , how to make bharwan bhindi | stuffed okra.

Servings: 3

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

1.5 tbsp gram flour/besan

¼ tsp red chili powder/lal mirch powder

½ tsp coriander powder/dhania powder

1 to 2 tbsp cream

½ tsp cumin seeds/jeera

3-4 garlic + ½ inch ginger - crushed to a paste in a mortar and pestle

1 tbsp ghee or oil for the sauce

2 tbsp oil for sauting the okra

200 to 250 g bhindi/okra

1 medium onion, finely chopped

salt as required

¼ or ½ tsp garam masala powder - if homemade or very strong, then just add ¼ tsp

2 medium ripe red tomatoes + 6-7 whole cashews, chopped - blended to a smooth paste

¼ tsp turmeric powder/haldi

2 cups water

½ cup yogurt/curd, whisked till smooth

Equipment:

kitchen towels

blender

whisk

frying pan

Cooking instruction summary:

rinse the okra/bhindi in water for a couple of times.dry the bhindi with a kitchen towel or spread them on a plate and let them dry on their own.trim off the head and tail of the bhindi. chop the bhindi in 1 inch pieces. keep aside the chopped bhindi.heat the 2 tbsp oil in a pan. add the chopped bhindi and saute for atleast 8-10 minutes on a low flame till they change color and are cooked.remove the sauted bhindi and keep aside.puree the tomatoes and cashews to a smooth paste in a blender or chutney grinder.with a wired whisk, whip the yogurt till smooth.heat up the same pan in which we sauted the bhindi.add 1 tbsp oil or ghee. crackle the cumin seeds first.add the chopped onion and saute till the onions caramelize or turn golden.add the ginger-garlic paste and saute for about 15-20 seconds or till the raw aroma goes away.add the tomato-cashew paste and saute till oil starts to leave the sides of the mixture.the onion-tomato-cashew masala paste has to be sauted very well.keep on stirring often for uniform sauting.the whole masala should come together and you should be able to see the oil or fat leaving the sides of the masala.add gram flour and saute for 1-2 minutes or more on a low flame till the raw aroma of the gram flour goes away.add all the spice powders and saute again for a minute.switch off the fire and place the pan down. add the whisked yogurt and water to the pan.stir well with a wired whisk and add the sauted bhindi and salt.keep the pan on the fire and simmer the sauce till the mixture starts to thicken and you see the oil or ghee floating on top.add the crushed kasuri methi along with the cream and simmer for half a minute.serve dahi wali bhindi with some hot phulkas, naan or rotis.

 

Step by step:


1. rinse the okra/bhindi in water for a couple of times.dry the bhindi with a kitchen towel or spread them on a plate and let them dry on their own.trim off the head and tail of the bhindi. chop the bhindi in 1 inch pieces. keep aside the chopped bhindi.heat the 2 tbsp oil in a pan. add the chopped bhindi and saute for atleast 8-10 minutes on a low flame till they change color and are cooked.remove the sauted bhindi and keep aside.puree the tomatoes and cashews to a smooth paste in a blender or chutney grinder.with a wired whisk, whip the yogurt till smooth.heat up the same pan in which we sauted the bhindi.add 1 tbsp oil or ghee. crackle the cumin seeds first.add the chopped onion and saute till the onions caramelize or turn golden.add the ginger-garlic paste and saute for about 15-20 seconds or till the raw aroma goes away.add the tomato-cashew paste and saute till oil starts to leave the sides of the mixture.the onion-tomato-cashew masala paste has to be sauted very well.keep on stirring often for uniform sauting.the whole masala should come together and you should be able to see the oil or fat leaving the sides of the masala.add gram flour and saute for 1-2 minutes or more on a low flame till the raw aroma of the gram flour goes away.add all the spice powders and saute again for a minute.switch off the fire and place the pan down. add the whisked yogurt and water to the pan.stir well with a wired whisk and add the sauted bhindi and salt.keep the pan on the fire and simmer the sauce till the mixture starts to thicken and you see the oil or ghee floating on top.add the crushed kasuri methi along with the cream and simmer for half a minute.serve dahi wali bhindi with some hot phulkas, naan or rotis.


Nutrition Information:

Quickview
242k Calories
5g Protein
18g Total Fat
17g Carbs
9% Health Score
Limit These
Calories
242k
12%

Fat
18g
28%

  Saturated Fat
5g
37%

Carbohydrates
17g
6%

  Sugar
7g
8%

Cholesterol
24mg
8%

Sodium
240mg
10%

Get Enough Of These
Protein
5g
10%

Manganese
0.81mg
41%

Vitamin C
30mg
37%

Vitamin K
35µg
33%

Vitamin A
1348IU
27%

Folate
78µg
20%

Fiber
4g
18%

Magnesium
67mg
17%

Vitamin B6
0.33mg
17%

Potassium
577mg
16%

Vitamin E
2mg
16%

Vitamin B1
0.22mg
15%

Calcium
142mg
14%

Phosphorus
133mg
13%

Copper
0.22mg
11%

Vitamin B2
0.14mg
8%

Iron
1mg
8%

Zinc
1mg
7%

Vitamin B3
1mg
7%

Vitamin B5
0.5mg
5%

Selenium
2µg
4%

Vitamin B12
0.16µg
3%

covered percent of daily need
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