Dahi Bhindi
A kerala-style preparation of bhindi, with an aromatic seasoning, and the added flavour of tomatoes and onions. Churned curds form the base for the dahi bhindi, giving it a tangy yet light mouth-feel. It goes great with puris.
Servings Prep Time
4 20minutes
Cook Time
15minutes
Servings Prep Time
4 20minutes
Cook Time
15minutes
Ingredients
To Be Ground Into A Smooth Coconut-cashewnut Paste
Instructions
  1. 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.
  2. Heat the oil in a kadhai and add the cumin seeds, mustard seeds and urad dal.
  3. When the seeds crackle, add the red chillies and curry leaves and sauté on a medium flame for 15 seconds.
  4. Add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn translucent.
  5. 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.
  6. Add the curds-water mixture, mix well and cook on a slow flame for a minute, while stirring continuously.
  7. Add the deep fried ladies finger, mix well and cook on a slow flame for 1 to 2 minutes, while stirring occasionally.
  8. Serve hot.