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Dahi Wali Bhindi – Okra Yogurt Curry

The base to the easiest Dahi Wali Bhindi – Okra Yogurt Curry consists yogurt. Enjoy this curry with warm steamed rice and make your taste buds happy. 
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3


  • 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)



  • 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.


  • 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.


  • 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.