Dahi Bhindi

Dahi Bhindi is a variant of bhindi which is easy and quick to prepare.


    Bhindi (remove the base and tip, cut into halves) - 500 gm
    Mustard oil for frying
    Black mustard seeds - ¾ tsp.
    Urad dal - 2 tsp.
    Cumin seeds - 1 tsp.
    Whole red chilies - 4
    Onion (chopped) - 1
    Tomatoes (chopped) - 2
    Turmeric powder - ½ tsp.
    Chili powder - 1 tsp.
    Yogurt (whisked) - ¾ cup
    Coconut (grated) - ½
    Cashew nuts - ½
    Curry leaves - 10
    Salt - To taste

tools required

  • Spatula
  • Deep bottomed pan
  • Serving dish

preparation method

  • Grind cashew nuts and coconut together to make a fine paste. Keep aside.
  • In a pan, heat oil and fry Bhindi for five minutes. Drain excessive oil and keep aside.
  • In another pan, heat 3 tbsp. of the same oil and put onion. Fry till transparent.
  • Mixcurry leaves, cumin, mustardandurad dal to it. Fry for a minute.
  • Combine chili powder, turmeric, tomatoes, salt and coconut paste. Fry till oil leaves.
  • Put 1 cup of water to the yogurt and stir well into the masala. Stir constantly and allow this mixture to boil.
  • After adding bhindi, cover the kadai and allow it to simmer for 15 minutes.

Serving Suggestions

    Serve hot with chapattis.

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Prep:15 Mins Cook: less than 15 min


Total carbohydrates - 17gm. Cholesterol - 10 gm. Calories - 181 Sodium - 30 mg Total fat - 8.5gm. Saturated fat - 4.3gm. Protein - 9.8gm. Dietary fiber - 3 gm. Sugars - 4 gm. Potassium - 240 mg

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