Food Blogs
Dahi Bhindi Recipe
Prep Time | 20 minutes |
Cook Time | 15 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 4 cups ladies finger cut into halves, bhindi
- Oil for deep frying
- 2 tbsp Oil
- 1 tsp Cumin seeds jeera
- 1 tsp Mustard seeds rai / sarson
- 1 tbsp urad dal split black lentils
- 5 whole dry kashmiri red chillies broken into pieces
- 5 leaves to 6 curry kadi patta
- 1 cup finely chopped onions
- 1 1/2 cups finely chopped tomatoes
- 1 tbsp chilli powder
- 1/2 tsp Turmeric powder haldi
- salt to taste
- 1 cup curds mixed with 1/2water dahi
To Be Ground Into A Smooth Coconut-cashewnut Paste
- 3/4 cup Grated coconut
- 2 tbsp cashewnuts kaju
Ingredients
To Be Ground Into A Smooth Coconut-cashewnut Paste
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Instructions
- Heat the oil for deep-frying in a kadhai, add the ladies fingers and deep-fry till they turn crisp. Drain on absorbent paper and keep aside.
- Heat the oil in a kadhai and add the cumin seeds, mustard seeds and urad dal.
- When the seeds crackle, add the red chillies and curry leaves and sauté on a medium flame for 15 seconds.
- Add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn translucent.
- Add the tomatoes, chilli powder, turmeric powder and coconut-cashewnut paste and salt, mix well and cook on a medium flame for another 3 to 4 minutes or till the oil separates.
- Add the curds-water mixture, mix well and cook on a slow flame for a minute, while stirring continuously.
- Add the deep fried ladies finger, mix well and cook on a slow flame for 1 to 2 minutes, while stirring occasionally.
- Serve hot.