Name: Bhindi in Dhaba Style recipe by Jaideep Singh (Jai Ki Rasoi Se) at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 6
Ingredients: Okra (Bindhi) - 250 Grams; Onion Paste (Pyaz Ka Paste) - 1 Cup; Tomato Paste (Tamatar Ka Paste) - 1 Cup; Curds (Dahi) - 1 Cup; Ginger & Garlic Paste (Adrak & Lasoon Paste) - 1 Table Spoon; Red Chili Powder (Lal Mirch Powder) - 1 Table Spoon; Turmeric Powder (Haldi Powder) - ½ Tea Spoon; Cumin Powder (Jeera Powder) - 1 Tea spoon; Coriander Powder (Dhaniya Powder) - 1 Table spoon; Whole spice powder (Garam Masala Powder) - ½ Tea spoon; Slit Green Chilies (Kati Hari Mirch) - 4 to 5; Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) - 1 Bunch; Finely Chopped Mint Leave (Barik Kata Pudina) - 1 Bunch; Oil for Cooking - As per your requirement; Salt to taste

ABOUT Bhindi in Dhaba Style RECIPE

Bhindi or Okra or Lady's Finger has high levels of vitamin A, B B1, B2, B6 & C. vitamin. It also serves as a supplement for fiber and folic acid. Dahi or Curds or Yogurt is loaded with several essential nutrients like calcium, vitamin B-2, vitamin B-12, potassium, and magnesium. It is very light and easy to digest. By using these two healthy ingredients in Jai Ki Rasoi Se made "Bhindi in Dhaba Style". This dish can be served with Roti, Phulka, Paratha or Naan

Ingredients Serving: 6

Okra (Bindhi) - 250 Grams
Onion Paste (Pyaz Ka Paste) - 1 Cup
Tomato Paste (Tamatar Ka Paste) - 1 Cup
Curds (Dahi) - 1 Cup
Ginger & Garlic Paste (Adrak & Lasoon Paste) - 1 Table Spoon
Red Chili Powder (Lal Mirch Powder) - 1 Table Spoon
Turmeric Powder (Haldi Powder) - ½ Tea Spoon
Cumin Powder (Jeera Powder) - 1 Tea spoon
Coriander Powder (Dhaniya Powder) - 1 Table spoon
Whole spice powder (Garam Masala Powder) - ½ Tea spoon
Slit Green Chilies (Kati Hari Mirch) - 4 to 5
Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) - 1 Bunch
Finely Chopped Mint Leave (Barik Kata Pudina) - 1 Bunch
Oil for Cooking - As per your requirement
Salt to taste

Instructions

Heat oil in a non-stick pan or kadai as per your requirement, once the oil is hot add the okra and shallow fry till it become tender
Remove the okra in a bowl and keep it aside
In the same non-stick pan or kadai add the ginger garlic paste and cook it till moisture from the paste is evaporated
Now add onion paste and cook it the paste becomes golden brown
Add all dry masalas like red chilli, turmaric, cummin, coriander and whole spice powder. Mix it and cook it for 2 minutes or till the oil gets separated from the masala
At this stage add tomato paste and season with salt according to taste. Mix it well and cook till oil get separated from the paste
Add curds and mix well. Cover and cook till it comes to boiling point
Now add the fried okra and cook it for 2 minutes
Finally add finely chopped mint & green coriander and still green chillies. Mix all the ingredients. Cover and cook it on slow flame for about 10 minutes or till the gravy become thick
The dish is ready to be served any Roti, Phulka, Paratha or Naan

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