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Bhindi In Dahi

Saumya2k1's picture
This tangy dish tastes great with hot Chapatis (Indian flatbread) and Lehsuni Daal (garlic flavored lentils).
  Okra 500 Gram, cut into 1" pieces (tops and tails removed)
  Okra 500 Gram, then cut into 1" pieces (Tops And Tails Removed)
  Vegetable cooking oil/Canola/sunflower oil 3 Tablespoon
  Cumin seeds 1 Teaspoon
  Onions 2 Large, cut into slices
  Tomatoes 2 Large, cut into cubes
  Coriander 2 Teaspoon
  Cumin powder 1 Teaspoon
  Turmeric powder 1⁄4 Teaspoon
  Red chilli powder 1⁄2 Teaspoon
  Red chili powder 1⁄2 Teaspoon
  Yogurt 3 Tablespoon
  Salt To Taste
  Chopped coriander 1 Tablespoon (To Garnish)

Heat the oil in a deep pan and add the cumin seeds. When they stop spluttering, add the sliced onions.
Fry till the onions are golden. Add all the spices and tomatoes and stir well. Fry for 2-3 minutes. Now add the okra and mix. Cook for 3-4 minutes.
Add the yogurt and salt to taste and mix well.
Cook till okra is soft.
Garnish with chopped coriander

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Okra in yogurt

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Average: 2.9 (5 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 242 Calories from Fat 113

% Daily Value*

Total Fat 13 g19.7%

Saturated Fat 1.9 g9.4%

Trans Fat 0 g

Cholesterol 1.5 mg0.5%

Sodium 144.4 mg6%

Total Carbohydrates 30 g10%

Dietary Fiber 11 g44.1%

Sugars 9 g

Protein 8 g15.1%

Vitamin A 47.1% Vitamin C 120.2%

Calcium 26.6% Iron 21.5%

*Based on a 2000 Calorie diet


Snigdha's picture
Good one. Also adding yogurt to okra will ensure getting rid of the slimy liquid from okras.
shantihhh's picture
Stir frying is okra helps prevent slime in okra. The easiest but least healthful way of eliminating the slime in okra is to cut it into bite-sized chunks, rinse it, dry it, and then bread it and deep fry it. The more you cut the okra, the slimier it gets. So by trimming off the caps and the very tips and not actually cutting into the capsule before cooking the whole pods, you eliminate the slime. Diligently checking to make sure it doesn't overcook will also prevent or at least reduce slime production. When cooking okra, be sure not to cook it in a pan made of iron, brass, or copper. The metal doesn't change the flavor of okra, but it does cause it to darken. Stainless steel is fine, as are Teflon coated aluminum pans. its the interaction with liquid that makes the stuff inside turn slimy, so the trick is to minimize the okras contact with water and other liquids. There are a couple of ways to do this. One is to steam or blanch for 3-4 minutes and drain and dry the okra thoroughly before slicing it. My friend recommends actually using a hair dryer. Then you can slice the okra, but dont add it to the dish until the very end, so as to minimize moisture contact. For example, you could stew some tomatoes, onion and eggplant until done and then add the blanched, dried and sliced okra just before serving. Another way is to flash fry it, which sort of cauterizes the okra. This is the method used in Indian dishes. Wash the okra, dry thoroughly and then slice and fry in a small amount of very hot oil. Remove it from the oil and set aside while you prepare the rest of the dish. Add the okra back in at the very end. Shanti/Mary-Anne
Bhindi In Dahi Recipe, Okra In Yogurt