Okra in Yogurt Sauce

If you call for some easy lunch dishes to make this summer, you will love this rich and flavor filled bhindi recipe. Bhindi means Okra in Hindi, which is within reach in season all year long. Maybe, this is one of the reasons you’ll spot okra made in different style, look and taste in the houses of India. Besides this, okra helps to cut down bad cholesterol, protects the brain, lowers the risk of kidney damage, and rules out the anxiety. For this Indian Okra Curry, I take a batch of okra, wash and pat dry them, shallow fry and simmer with fragrantly yogurt sauce forming good looking lunch.

I love using yogurt in my dishes for added protein, as well as it acts as a creamy texture for the perfect sauce. It’s meatless yet crave worthy with a healthy addition of ingredients. You can team up this curry with steamed rice or Indian flatbread, even meat eaters will enjoy this. Perfect for meatless days or any day of the week!

If you are too okra crazy like me, you can find more of its recipe. Type OKRA or BHINDI in the search box hanging in the left sidebar!

Okra in Yogurt Sauce / Dahi Bhindi

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Total Time: 45 minutes

Serves: 3-4 persons

Ingredients:

200-250 grams of fresh okra, roughly chopped

1 teaspoon chickpea flour

½ teaspoon red chili powder

1 teaspoon salt

½ teaspoon water

½ cup cooking oil

½ teaspoon cumin seeds

½ teaspoon ginger paste

½ teaspoon garlic paste

1 medium size onion, moon sliced and fried until golden brown

1 cup tomato puree

½ teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon coriander powder

½ teaspoon allspice powder

½ cup whisk yogurt, less sour

Method:

• Sprinkle a teaspoon chickpea flour, ½ teaspoon red chili powder, ¼ teaspoon salt, and ½ teaspoon water over chopped okra, and coat it well.
• In a nonstick skillet, spread 4 tablespoons of cooking oil and throw in coated okra. Allow it to sauté on low heat until it begins to soften. Remove them to a plate.
• In the same skillet, pour 3 tablespoons of cooking oil, ½ teaspoon of cumin seeds and allow it to sputter for a few seconds. Immediately, add ginger and garlic paste and cook until fragrant, about a minute.
• Move ahead with the addition of fried onions, tomato puree, ½ teaspoon turmeric powder, a teaspoon red chili powder, and a teaspoon coriander powder, combine well. Decrease the heat, cover, and cook until the mixture becomes thick in consistency. This process should take 5 minutes.
• As soon as the oil oozes out from the sides, add ½ cup thick yogurt, and mix thoroughly for a lump-free and smooth gravy.
• Add fried okra, cover, and cook for another 5 minutes.
• Finalize by adding ½ teaspoon of all spice powder, adjusting spice and salt, and giving a gentle mix. You can also garnish with chopped cilantro if you like. Enjoy!

If you want to see the visuals of this recipe, here you go!

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