Dahi Bhindi

My Dahi Bhindi is quite thick when I compare to other posts of the same.I purposely make it thick as we have rotis mostly and the thick version is preferred more than the gravy.However you have a choice here to leave the gravy liquid as per the consistency you want.Presenting the dish here…

Preparation Time – 30 minutes
Makes – 4 servings

Ingredients

Okra/Ladyfinger/Bhindi – 400 gms
Yogurt – 1 1/2 cups
Oil – 2 tbsp
Salt to taste
Gram Flour/Garbanzo Bean Flour/Besan – 5 Tbsp
Turmeric Powder(Haldi) – 1/2 tsp
1 dried red chili
3 tsp coriander(dhania) powder

Method

Wash and cut the tips from both sides off the okra.Leave them to dry on a kitchen towel for 10 minutes.Wipe over with another kitchen towel or dry cloth.

Heat oil in a pan and add okra and salt.Toss to coat the okra with the salt and cover the pan.Cook on low heat till the okra softens.

Meanwhile in another non stick pan roast the gram flour.Roast it to a lovely golden brown with a delightful aroma.Blend the yogurt with turmeric and 1 tsp salt.Add the coriander powder and dried red chili split into 2 pieces to the okra and continue to cook for 2-3 minutes.Now add the gram flour to the okra.Mix well till all the okra is coated with the gram flour.Cook for 2-3 minutes.

Add the mixed yogurt.Let the yogurt incorporate into the okra and gram flour.Cover and cook for 10-15 minutes till the yogurt has been absorbed by the gram flour and the paste coats the okra wonderfully!At this point please note those who want a thinner gravy can lessen the cooking time.

Serve hot with rotis or Parantha.

Served with fresh rotis….

P.S.

1.If the gravy has thickened more than you want it to be then add 2 tbsp yogurt to 1/4 cup water.Add to the okra.

2.The gravy version can be served with plain rice and tastes yum!