An interesting food blog with some creative recipes and fusion of indo western food , you will find very interesting Indian curries as well as breads with a little difference. You will definitely love to try my 20 years of food experience ,As a mother of two grown ups I always appreciate healthy food with a tasty twist to serve at dinning table .
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Dahi ki bhindi / okra curry in curd gravy
An amazingly tasty recipe , okra curry !!! Just after marriage when my friend told me about this amazing recipe, I did't find it very interesting as the first picture that came to my mind was a slimy liquid okra's picture and I decided in my mind that I am not going to try this slimy vegetable in any case. But to my surprise when I saw it, the dish was very different and was looking very exotic. To my surprise it was not at all slimy and sour curd was giving the dish a very tasty flavor.
Now this recipe is one of my favorites love to serve it with naan or roti.
Last so many days I was waiting to post this recipe , just I was waiting for okra to be seen in Kashmir , today I got the first glair of okra in vegetable shop and quickly thought of sharing this recipe with you all.
If you are planing to include this dish for some special lunch or dinner then add 1/2 cup grated coconut and 2 tbsp of cashew ground them into paste and add in curry and get creamy and rich gravy . But for daily menu I avoid too heavy gravy .
Dahi Ki Bhindi / Okra Curry In Curd Gravy
4 cups (bhindi) okra, cut 1" pieces
1 tbsp (besan) chickpea flour
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
3 whole dry kashmiri red chillies, broken into pieces
5 to 6 curry leaves (kadi patta)
1/2 cup chopped onions
1 tsp chopped green chillies
1 cup chopped tomatoes
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1/4 cup fresh curds (dahi)
3 tbsp oil
salt to taste
For the bhindi
Clean and dry okra ,Cut tip and tail of okra and keep aside . Now sprinkle flour on okra and mix it well so that it coat it well.
Heat the oil in a pan and sauté the okra in oil until crisp. Remove and drain on absorbent paper.
Heat the oil again; add the cumin seeds, mustard seeds and urad dal. When they crackle, add the red chillies and curry leaves.
Add the onions and sauté until it is golden in colour.
Add the tomatoes, chilli powder, turmeric powder, the ground paste and salt and fry until the oil comes out from the sides.
Add 1¼ cups of water to the curds, beat well and add it to the mixture.
Add the sautéed bhindi and cook for a few minutes.
If you don't wish to deep fry the bhindi you can sauté it. But it taste best when fried.
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