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Dahi Bhindi

Course: Side Dish
Cuisine: Indian


  • 400 gms okra/bhindi/ladysfinger remove head and cut into half
  • 1 Spanish onion; finely chopped
  • 1 tsp mustard seeds
  • ½ tsp turmeric powder
  • Salt to season
  • 1 cup thick yoghurt
  • 3-4 tbsp vegetable oil
  • 2 tbsp coriander leaves; finely chopped

Ground masala

  • ¾ cup freshly grated coconut
  • 3-4 green chillies adjust according to heat preferences
  • 1 inch ginger
  • 3 large garlic cloves
  • 5 shallots/small onion or 1 small red onion; chopped


  • In a non stick pan/kadai, heat 1 tbsp oil and lightly fry the okra till half done. Remove and keep aside.
  • Grind all the ingredients given under the ground masala to a fine paste like consistency and keep aside.
  • In the same pan that the okra was fried, heat the remaining oil and add the mustard seeds. Once it begins to crackle, add the chopped onions. Sauté till softened and translucent.
  • Then add the ground masala, turmeric powder and season with salt. Cook on low heat till the rawness of the ingredients has gone away and oil begins to appear at the sides.
  • Beat the curd well and add this to the masala; mix well and add enough water to get thick gravy.
  • Then add the okra and cook on low heat till done.
  • Remove from heat and add the coriander leaves; mix well.
  • Keep for atleast 15 minutes for the flavours to develop.


The gravy can thicken on standing or when refrigerated. Add a little water while reheating to get the desired consistency.