Dahi Bhindi

Indian curry recipe of sauteed Okra in a tangy yogurt gravy, flavored with Kasuri Methi and fresh ginger. Lady's finger is an all time favorite in my family. Plus it is easily available here.  
You might have read my previous okra recipes - Okra Coconut Curry,
Crisp stir fried Bhindi or Masala Bhindi.

Ingredients:
Okra/Lady's Finger/Bhindi - about 450 gm
Yogurt/Curds/Dahi - 1 cup
Onion - 1 medium
Ginger/Adrak (finely chopped) - 1 tsp
Chickpea Flour/Gram Flour/Besan - 1 tbsp
Kasuri Methi/Dry Fenugreek Leaves - 1 tbsp
Dry Red Chilies - 2
Curry Leaves/Kadipata - a sprig
Cayenne Pepper/Red Chili Powder - 1/2 tsp
Coriander/Dhania Powder - 1/2 tsp
Cumin/Jeera Powder - 1/2 tsp
Chat Masala - 1/2 tsp
Mustard Seeds - 1/2 tsp
Asafetida/Hing - 1/4 tsp
Turmeric/Haldi - 1/4 tsp
Kabab Masala or any spice mix - 1/4 tsp
Salt
Oil

How to cook Indian Dahi Bhindi:

• Pat the washed okra and curry leaves dry. Dice the okra into bite size pieces. Finely chop onions and ginger.
• Heat about 2 tbsp oil in a pan. Add okra and sauté at high flame until the okra pieces turn slightly brown. Sprinkle little salt and sauté for another minute. Save the pan fried okra for later.
• In the same pan, add 1 tbsp oil. Add mustard seeds, asafetida, whole red chilies and curry leaves. When mustard seeds pop, add onions. Sauté until onions soften. Add ginger and sauté for few more seconds.
• Now add coriander powder, cumin powder, cayenne pepper, chickpea flour and kabab masala. Sauté for a minute or two at low flame so that the raw smell of chickpea flour goes off. Chickpea flour adds a nice nuttiness to the curry and thickens the gravy/sauce as well.
• Add yogurt, Kasuri Methi, turmeric and salt to taste. Crush the kasuri methi leaves between palms.  Bring the spiced yogurt sauce to a boil. Add water if required. Lastly, add the fried okra and cook it covered at low flame for a few minutes.

Serve hot Dahi Bhendi with naan or roti.