Name: Bhindi Dahi masala recipe by Mili Dutta at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 250 grams bhindi / okra; ¾ cup chopped ripe red tomatoes; ½ inch chopped ginger; 4 to 5 chopped garlic cloves; 1 cup curd; 1 tsp red chilli powdered; 1/2 turmeric powder; ½ tsp sugar; Cream (optional); 2 bay leaves; Salt; 5 Cardamom pcs powder; Oil 6 tsp

Ingredients Serving: 4

250 grams bhindi / okra
¾ cup chopped ripe red tomatoes
½ inch chopped ginger
4 to 5 chopped garlic cloves
1 cup curd
1 tsp red chilli powdered
1/2 turmeric powder
½ tsp sugar
Cream (optional)
2 bay leaves
Salt
5 Cardamom pcs powder
Oil 6 tsp

Instructions

Rinse bhindi in running water and dry naturally at room temperature so that there is no moisture.
Chop bhindi and keep aside. Grind chopped ripe red tomatoes, ginger, garlic cloves in a grinder. Add curd to the mixture and blend into fine paste. Keep aside.
Heat 4 tbsp oil in a kadai. Add bhindi, turmeric powder, salt and cook at medium flame.
Stir till they are lightly browned from the sides. Remove bhindi and keep aside.
In the same kadai, add 2 tbsp oil and bay leaves. Fry for about 5 to 7 seconds, add finely chopped onions and stir well. Saute onions till light golden colour.
Now add turmeric powder, red chilli powder, coriander powder, cumin powder and stir. Add the tomato-curd mix, on a low flame saute till the masala paste thickens.
Add water and stir well to make a thick gravy. Add salt as per requirement, add bhindi and bring the curry to simmer, cook for about 5 to 6 minutes.
If needed add cream. You can enjoy with naan, roti or parathas.

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