Bhindi (okra/ladies’ finger) is a staple vegetable in Indian kitchens, and this Dahi Bhindi offers a delicious variation from the usual dry stir-fried versions. Here, bhindi is lightly fried to remove stickiness, then simmered in a yogurt-based curry that’s seasoned with onions, green chilies, and a blend of spices.
The yogurt adds tanginess and creaminess, while Kashmiri red chili powder gives the dish a vibrant red color without making it overly spicy. A touch of garam masala at the end rounds out the flavors. Adding a little flour to the yogurt ensures it doesn’t split during cooking, keeping the curry silky smooth.
Dahi Bhindi is wholesome, comforting, and versatile — perfect for everyday meals or even as part of a festive spread. It pairs beautifully with jeera rice, steamed basmati, or any Indian bread.
Prepare Bhindi:
Wash and pat dry bhindi thoroughly. Cut into 1-inch pieces.
Fry Bhindi:
Heat oil in a pan over medium-high heat. Fry bhindi until slightly browned. Remove and set aside.
Cook Onion & Spices:
In the same pan, add cubed onions and fry until golden brown. Add cumin seeds and hing, sauté for a few seconds.
Add Aromatics:
Stir in ginger-garlic paste and green chilies. Cook for 2–3 minutes until raw smell fades.
Make Masala Base:
Add ½ cup water and let it simmer for a minute. Add coriander powder, turmeric, red chili powder, cumin powder, and salt. Cook until fragrant.
Add Yogurt Mixture:
Whisk yogurt with maida until smooth. Add this mixture to the pan. Cook for 2–3 minutes, stirring continuously, until oil begins to separate.
Add Bhindi:
Add fried bhindi along with 1 cup water. Simmer for 3–4 minutes until flavors combine and curry thickens slightly.
Finish:
Add garam masala, mix well, and turn off heat. Garnish with fresh coriander.
Serve:
Serve hot with roti, paratha, or steamed rice.
Tips and Tricks
- Dry bhindi completely after washing, otherwise it will turn slimy.
- Add yogurt carefully – whisk well with flour before adding to prevent curdling.
- Adjust gravy consistency – Add more water if you like a thinner curry.
- Extra flavor – A pinch of kasuri methi can be added before finishing for a restaurant-style touch.
- Low-oil version – Instead of frying, sauté bhindi in minimal oil until cooked.
Frequently Asked Questions
Moisture causes sliminess. Always dry bhindi well and sauté in hot oil before adding to gravy.
Yes, but whisk yogurt very well and cook on low heat. Maida helps stabilize the curry.
It pairs beautifully with roti, paratha, or jeera rice.
Yes, but bhindi may soften. For best results, prepare gravy ahead and add fried bhindi just before serving.
