The base to this easy Dahi Wali Bhindi – Okra Yogurt Curry consists of yogurt. Enjoy this curry with warm steamed rice and make your taste buds happy.
What will you need to make Dahi Wali Bhindi – Okra Yogurt Curry?
Frozen or fresh okra, yogurt, water, serrano peppers, oil, cumin seeds, curry leaves, salt, ground turmeric, and red chili powder.
Few Tips:
- The yogurt needs to be at room temperature to prevent it from splitting.
- Because yogurt tends to split make sure you keep stirring it as soon as you add it to the pot until it boils. This mixing continual step will prevent it from curdling/splitting.
- Also lower the heat before adding the yogurt.
How do I make Dahi Wali Bhindi – Okra Yogurt Curry?
Prep: Rinse and slit the serrano peppers into 2 halves vertically.
In a deep mixing bowl, add in yogurt, water, and using a whisk well until no lumps remain.
Cook:
When you are ready to cook, place a deep wok or a deep pot on medium-heat. Further add oil to the pot. When the oil is hot, add in cumin seeds.
When the cumin seeds splutter add in curry leaves and serrano peppers. Let it sauté for a minute.
Further add in okra/bhindi and stir. Let it cook on medium heat for 5 to 6 minutes. Do not cover. Moreover, Stir intermittently to prevent the okra from sticking to the pot. After 5 to 6 minutes are up add in salt and ground turmeric. Stir well and let it cook for another 8 to 10 minutes without covering it. Keep stirring intermittently. After 8 to 10 minutes are up lower the heat from medium to low. Next add in red chili powder and stir well.
Then add in yogurt and water mix and stir continuously until the curry comes to a boil. Stirring continually is key to prevent the yogurt from curdling.
Once the curry comes to a boil turn the heat off, transfer to a bowl. Finally enjoy with steamed rice or roti.
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think. Follow us on Instagram @Fastcurries and Facebook @Fastcurries
Moreover, try some of our other recipes:
Gujarati Kadhi – Yogurt Chickpea Flour Curry
Bharwa Aloo Baingan – Instant Pot Gujarati Eggplant Curry
Paneer Pav Bhaji – Instant Pot Pav Bhaji with Paneer
Moreover, try some of our other air fryer recipes
Dahi Wali Bhindi – Okra Yogurt Curry
Ingredients
- 312 grams okra, frozen (11oz, frozen bag), or fresh (3 and 1/2 cups chopped)
- 1/2 cup yogurt, plain (room temperature)
- 1 and 1/2 cups water
- 2 serrano peppers, small (hari mirch), optional
- 3 tbsp oil
- 1 tsp cumin seeds (jeera)
- 6 curry leaves
- 1 tsp salt
- 1/2 tsp ground turmeric (haldi)
- 1/2 tsp red chili powder (cayenne pepper)
Instructions
Prep
- Rinse and slit the serrano peppers into 2 halves vertically.
- In a deep mixing bowl, add in yogurt, water, and using a whisk well until no lumps remain.
Cook
- Place a deep wok or a deep pot on medium-heat. Further add oil to the pot. When the oil is hot, add in cumin seeds.
- When the cumin seeds splutter add in curry leaves and serrano peppers. Let it sauté for a minute.
- Add in okra/bhindi and stir. Let it cook on medium heat for 5 to 6 minutes. Do not cover. Moreover, Stir intermittently to prevent the okra from sticking to the pot. After 5 to 6 minutes are up add in salt and ground turmeric. Stir well and let it cook for another 8 to 10 minutes without covering it. Keep stirring intermittently.
- After 8 to 10 minutes are up lower the heat from medium to low. Next add in red chili powder and stir well.
- Then add in yogurt and water mix and stir continuously until the curry comes to a boil. Stirring continually is key to prevent the yogurt from curdling.
- Once the curry comes to a boil turn the heat off, transfer to a bowl. Finally enjoy with steamed rice or roti.
Notes
- If using fresh okra, wash your tender okra in cool water and drain in a colander. Make sure its dried very well to prevent the slimy texture. Also, don’t wash the okra until right before you are ready to slice and cook it; otherwise, it could get slimy. Dry it well. Further, using a sharp paring knife, slice off the thicker end of the pod. Furthermore, cut off the pointy end of the pod. Then slice the okra crosswise into evenly spaced rounds about 1/2 inch thick each.
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