Dahi Bhindi

Source: Wikipedia

Bhindi is called as Okra (American English) is also known as Lady’s Finger (British English). It is one of those vegetables that everyone loves. Whether is is roasted, fried and added to a gumbo, this vegetable can adhere to any spices and gives us a spoonful of satisfaction. Bhindi has some stickiness when it’s slit open. So, apart from its use in a variety of dishes, it’s sticky substance is used in Mehndi also as it supposed to give good texture when drawing mehndi.

Whenever my Mom prepared bhindi whether it is a side dish or used on sambhar or any curries, growing up, we all wanted more of bhindi. It’s very hard for me to describe the delectable flavor of this vegetable in simple terms. As a loyal fan of bhindi, today I am sharing one recipe which I had learnt from my sister-in-law.

Recipe: (For 4 people)
1/2 - 2 lbs bhindi
1/2 cup yogurt or curd
1 - 2 tsp jeera or cumin seeds
1 tbsp Masala
1 - 2 tbsp oil
Salt to taste

Add the masala to the yogurt and beat well until smooth. Add water if needed. Cut the ends off of the bhindi and slit open. You can keep it this way or further cut length-wise into half again. Pour the yogurt mixture over the bhindi and mix well so as to coat every bhindi. You only need a coating of this mixture so just add only that much yogurt. Keep it aside for 15 minutes.

Bhindi coated with yogurt and spices mixture

Then heat oil in a non-stick pan and jeera. I prefer using non-stick otherwise the yogurt mixture from the bhindi tends to stick and burn in a stainless steel. Now, add the yogurt coated bhindi and mixture well. Leave it open on low flame for a few minutes and stir occasionally until cooked. You will encounter the stickiness from the yogurt but they go away as you cook them. Add salt and enjoy it with Paratha’s or Chappatis or Rotis or Naan bread or Tortillas.

Bhindi served with paratha and salad