Dahi Wali Bhindi Recipe
This recipe is very healthy & easy to digest. In India, Okra is mostly prepared as a dry recipe or gravied vegetable and served for lunch or dinner. But today I have a twist in this recipe. I have used the curd as the catalyst to provide a new taste to gravied bhindi recipe. Try this twisted "Dahi vali bhindi" to give a mesmerising taste to your taste buds.
Okra (Bhindi)
Origin
Okra is known as ladies' fingers or ochro, is a flowering plant in the mallow family. It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of West African, Ethiopian, and South Asian origins. The plant is cultivated in tropical, subtropical and warm temperate regions around the world
The species is a perennial, often cultivated as an annual in temperate climates, and often grows to around 2 metres (6.6 ft) tall. It is related to such species as cotton, cocoa, and hibiscus. The leaves are 10–20 centimetres (3.9–7.9 in) long and broad, palmately lobed with 5–7 lobes. The flowers are 4–8 centimetres (1.6–3.1 in) in diameter, with five white to yellow petals, often with a red or purple spot at the base of each petal. The fruit is a capsule up to 18 centimetres (7.1 in) long with pentagonal cross-section, containing numerous seeds.
Nutritional Value
Caloric Ratio Pyramid for Okra,
cooked, boiled, drained, without salt per 100 gm
|
Carbs
|
71%
|
|
Fats
|
8%
|
|
Protein
|
21%
|
BENEFITS
- It improves heart health condition.
- It kills breast cancer cells.
- Okra helps to prevent liver disease.
- Okra helps improve eyesight.
- Okra is a rich source of calcium.
Ingredients
Bhindi(Okra)- 1/2 kg
Onion- 1 medium chopped finely
Mustard Oil - 4 tbsp
Curd (Dahi) - 5 tbspn (mix it well)
Saunf (Fennel)- 1 tblspn
Cumin whole (Jeera) 1/4 tsp
Coriander Powder- 1 tbspn
Red Chillies dried - 3/4
Tomato - 1 medium
Turmeric powder - 1/2 tsp
Salt - to taste
STEPS TO FOLLOW
STEP 1
Cut each bhindi (Okhra) into 3 parts. Slit each part a little bit.
Heat jeera in mustard oil to smoking point.
STEP 2
Add to it chopped onion. Saute and let it brown.
Add to this Okhra. Saute till browned.
STEP 3
Add turmeric, chilli powder, coriander powder and tomatoes. Add salt and water little & mix well until okra get soften.
Cook on low flame till bhindi is cooked well and there is a perfect blend.
STEP 4
Now add the curd after switching off the gas stove. Please add the curd after the mixture get little cool else curd will not mix properly and it will leave the water.
STEP 5
Again after 2-3 mins, switch on the stove and fry it on low flame till the curd and masala mix well.
STEP 6
Transfer into a serving bowl.
Serve hot with chapati or rice.
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