Yogurt is known as dahi in Hindi and thair in Tamil and Lady’s finger( okra) is known as bhindi in Hindi and vendakai in Tamil.
I remember seeing this dahi bhindi recipe long back in a TV show. I came across this recipe again yesterday when I saw looking through my recipe note book.
I haven’t made this for a long time. It’s slightly different from the regular bhindi fry. The spices instead of being added directly, is mixed with dahi and then added. The dahi gives a very subtle sour flavour and richness to the bhindi.
It came out really well and everyone at home really loved it:)
Bhindi ( lady’s finger/ vendakai) – 1/2 kg
Dry mango powder( amchur) – 1/2 tsp
Onion – 2 medium sized
Oil – 3 tbsps
Mustard – 1 tsp
Fennel seeds ( saunf/ sombu) – 1 tsp
Fenugreek seeds ( methi/ vendayam) – 1/2 tsp
Yogurt – 1/4th cup
Coriander powder ( dhania powder) – 2 tsps
Red chilli powder- 1 tsp
Turmeric powder- 1/2 tsp
Salt to taste.
Wash and cut bhindi into 1- 11/2 inch pieces and let it dry for sometime.
Peel, wash and slice onions.
Heat 2 tbsps oil in a pan. Add the chopped bhindi, salt to taste and dry mango powder.
Mix well and cook till the bhindi turns dark and crisp.
Heat the remaining oil in another pan. Add mustard. When it starts spluttering, add fennel seeds and fenugreek seeds. Sauté for few seconds and then add the sliced onions.
Sauté till the onions turn slightly golden.
Mix the yogurt, turmeric powder, coriander powder, red chilli powder and little salt. Beat well so that there are no lumps.
Add this yogurt mixture to the onions. Sauté till the oil starts separating from the masala.
Mix this with the crisp bhindi and sauté on a high flame for few mins.
Serve hot with roti / rice and dal.