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Dahi Bhendi

Recipe from India


1 lb tender baby okra, washed and pat dried with a kitchen towel. Trim the top and ends
1 cup curds (yogurt) (made from skimmed milk)
2 green chillis slit lengthwise
1 dry red chilli (torn into two pieces)
Ĺ inch ginger piece
ľ tsp pepper corns
1 tbsp oil
1 tsp cumin seeds
1 tsp coriander powder
 pinch of turmeric powder
1 tbsp besan (bengal gram flour). Dry roast the flour stirring constantly till it gives a roasted aroma
salt to taste


1 Peel the ginger and make a paste of pepper corns and ginger. Keep aside.

2. Whisk the curds and keep aside.

3 Heat oil in a cooking vessel and add the dry red chilli and cumin seeds and stir fry till the aromas come out.

4 Add the green chillis, coriander powder, turmeric powder, besan and stir well for a few seconds. Donít burn it.

5 Heat a tsp of oil in a pan and fry the trimmed okras for 3-4 minutes stirring continuously. Add the okra and salt to the spices in step 4. Cook over medium heat stirring frequently for 4-5 minutes.

6 Stir in the ginger-pepper corn paste.

7 Reduce the heat. Add the whisked curds and mix well. Cook covered for 12-15 minutes stirring occasionally or till the okra is cooked and you get the desired curry consistency.

Serves 3-4 persons

Serve hot with white steamed rice or chapatis (Indian bread)
Cut each okra into two pieces if they are long

See Also:

More Okra Recipes

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