Dahi wali bhindi (okra in a curds tomato gravy)
Ingredients
Bhindi / okra 250 gm (tipped and cut into inch long pieces)
fresh curds 1 cup
fennel powder 2 tsp
black pepper powder 1 tsp
finely chopped ginger 1 tbsp
tomatoes chopped lengthwise 1 cup
green chillies slit lengthwise 2-3 nos.
2 cloves
2-3 petals of star anise
1 small black cardamom or half a fat one
salt to taste
mustard oil 1 tbsp
How to cook
Heat the oil in a kadai or pan and put whole spices , wait till they crackle and then put chopped ginger and green chillies .
Wait for a few seconds till the chillies change color and the ginger is fried , throw in the cut bhindi ( okra ) and fry till the bhindi pieces are slightly browned in the corners
Add the tomatoes and salt to taste and fry till the tomatoes wilt.
Whip the curds ( at room temperature ) with powdered spices ( fennel and pepper powders ) and some red chilly powder if you like it hot . Pour this mixture over the cooking bhindi , mix well and allow a gentle boil .
Take off heat and keep covered for a couple of minutes for the flavors to blend.
Serve hot with chapatis or as a side dish .The spice level can be adjusted if you like it mild or hot.
Ingredients
Bhindi / okra 250 gm (tipped and cut into inch long pieces)
fresh curds 1 cup
fennel powder 2 tsp
black pepper powder 1 tsp
finely chopped ginger 1 tbsp
tomatoes chopped lengthwise 1 cup
green chillies slit lengthwise 2-3 nos.
2 cloves
2-3 petals of star anise
1 small black cardamom or half a fat one
salt to taste
mustard oil 1 tbsp
How to cook
Heat the oil in a kadai or pan and put whole spices , wait till they crackle and then put chopped ginger and green chillies .
Wait for a few seconds till the chillies change color and the ginger is fried , throw in the cut bhindi ( okra ) and fry till the bhindi pieces are slightly browned in the corners
Add the tomatoes and salt to taste and fry till the tomatoes wilt.
Whip the curds ( at room temperature ) with powdered spices ( fennel and pepper powders ) and some red chilly powder if you like it hot . Pour this mixture over the cooking bhindi , mix well and allow a gentle boil .
Take off heat and keep covered for a couple of minutes for the flavors to blend.
Serve hot with chapatis or as a side dish .The spice level can be adjusted if you like it mild or hot.
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