Dahi Bhindi Masala - Curd Okra Masala

A very rich and heavy bhindi dish made with authentic Hyderabad ingredients. This mouthwatering dish made from bhindi, almond paste and yogurt.  This is very good side dish for chapati, Naan & Pulka.

Ingredients

Frozen small bhindi                              3 cups

Chopped tomatoes                                1 cup

Finely chopped capsicum                       ½ cup

Curry leaves                                          a few

 Beaten Yogurt  (curd)                           ½ cup

Masala Powders

Kashmiri red chili powder                       1 tsp.

Fennel powder                                      ½ tsp.

Garam masala powder                           ¼ tsp.

Turmeric powder                                    ¼ tsp. 

To be ground into a paste

Almonds                                                8 no.
Khus khus.(Poppy Seed)                        1 Tbsp.

Shredded coconut                                  2 Tbsp.

Ginger paste                                          1 Tbsp.

 Seasoning:

Cumin seed                                            ½ tsp.

Whole red chili                                        1 no.

Curry leaves                                            few
    

For Decoration:

Chopped coriander leaves

Method:

• Sprinkle a salt into frozen bhindi and keep aside for 30 minutes. Later cook it in the microwave for 8 minutes.
• Soak the almonds and khus Khus in hot water for 30 minutes. After 30 minutes, remove the almond skin. Grind with coconut, khus khus, and ginger paste with little milk. Keep aside.
• Heat 1 tbsp. of oil in a pan and shallow fry the okra’s for about 7-10 min, until they turn slightly brown but still remain crisp. Keep aside.
• Heat a bit more oil in the same pan. Fry the curry leaves, dried chilies, and cumin seed. Lower the stove heat.
• Then add chopped tomatoes and all masala powders and cook well until the the tomatoes have become pulpy and oil comes out from the sides.
• Now add the almond paste and salt , continue to cook for few more minutes , add yogurt  into the mixture.
• Add the sautéed bhindi and cook for a few minutes. You may need to add some water if you think the gravy is too thick.
• Garnish with cilantro.  Serve hot with pulka , chapatti, and pulao.

Note:  You can use fresh Okras also. Clean the okras and chopped evently.