Sep 132012

This Dahi Bhindi is cooked with homemade achar masala.

Cooking Time: Appr. 20 Minutes
Serves: 2-3 People

Dahi Bhindi With Achar MasalaIngredients:

500 gram okra (also known as lady’s fingers, bhindi and gumbo)
2 onions
1 tablespoon mince ginger
1 tablespoon mince garlic
2 tomatoes
1 green chilli
½ cup yogurt
2 tablespoon oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
Salt to taste
1 tablespoon chopped coriander for garnish

For The Achar Masala:

1 teaspoon fennel seeds
½ teaspoon carom seeds (Ajwain)
½ teaspoon turmeric powder (haldi)
1 dry red chilli
½ teaspoon cumin seeds
½ amchur powder (dried mango powder)
1 star anise
1 tablespoon coriander seeds
1 teaspoon mustard seeds
½ teaspoon nigella seeds (kalonji)
¼ teaspoon kasuri methi (fenugreek leaves)
A pinch of asafoetida (hing)

Cooking Method:

1. Wash the okra and wipe with kitchen cloth to dry it. Okra should be dried before cut it and not to be laced in water after cutting as okra release glue in liquid (water). Slit the okra into 2 halves and then cut in 2 pieces.

2. Chop the onions, green chilli and tomatoes.

3. Heat 1 tablespoon oil in a non-stick pan and cook the okra in it for 8-10 mins until it is cooked. Keep the bhindi fry aside.

4. Grind all ingredients from the achar masala list to make achar masala.

5. Heat 1 tablespoon oil in another pan and add cumin seeds and mustard seeds.

6. When the seeds crackle, add the mince ginger, chopped green chilli and mince garlic. Stir and cook for few mins.

7. Add chopped onions and cook for 5 mins, stir in between.

8. Now add chopped tomatoes and cook it for another 3-4 mins.

9. Whisk the yogurt with achar masala and salt to make spicy yogurt sauce to add to bhindi masala gravy.

10. Add the spiced yogurt mixture to the pan, mix well and cook for a couple of minutes.

11. Add the okra and let it cook for few mins with yogurt and other spices.

12. Finally turn off the heat and garnish achari bhindi with chopped coriander.

Serve achar masala bhindi with chapatti or paratha.

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