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 mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
- 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.