Achaari Dahi-Bhindi is okra cooked in yoghurt with spices used in making Indian pickles, it surely does sound very interesting, enough to try it. Well, do that and am sure you are going to enjoy this delicious okra dish.
Well its not a long process to make this okra, sauté them, cook with spices & whisked yoghurt, I saw many recipes but the one I really liked & followed & cooked was from one of our great Indian chef Tarla Dalal, just tweaking it a bit though. The aachari tastes really makes this one special. Try this!
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
10 mins 25 mins 35 mins 4 Servings
Okra (Bhindi) – 500 grams (tender & soft okra, washed, dried & cut into 1-inch pieces))
Yoghurt (dahi) – ¼ cup (thick)
Ginger – 2 tablespoon (chopped)
Tomato – ¾ cup (chopped or grated without skin)
Fresh green coriander – 2 tablespoon
Salt to taste
Turmeric powder – ¼ teaspoon
Coriander powder – 1 ½ teaspoon
Curry leaves – 5-6
Red chili powder –
Asafetida – 1 pinch
Cumin seeds – ½ teaspoon
Mustard seeds – 1 teaspoon
Fennel seeds – 1 ½ teaspoon
Fenugreek seeds – ¼ teaspoon
Nigella seeds – ½ teaspoon
dried whole red chili – 2 (broken)
Oil – 4 tablespoons
- Heat 2 tablespoon oil in a large pan and sauté okra, you can sauté the whole quantity in two batches.
- Heat 2 tablespoon oil in another pan and add asafetida, cumin seeds, mustard seeds, fennel seeds, fenugreek seeds & nigella seeds along with curry leaves and whole dried red chilis, when the seeds splutter & crackle then add tomato & ginger. Cook till oil separates masala.
- In a mixing bowl add yoghurt, salt and turmeric powder and coriander powder & red chili powder and whisk well. Add this yoghurt mix to the pan with masala. Cook for 2-3 minutes and add sautéed okra. Mix well and cook for another 1-2 minutes.
- Transfer to a serving bowl & garnish with fresh green coriander.
Note: Achaari Dahi Bhindi can be served as a side dish with tandoori roti, chapatti, parantha or naan. Enjoy!
Picture courtesy: womennow.com(nicepic)