Name: Dahiwale Bhindi recipe by Tasneem Rajkotwala at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Okra – 350gms; Gram Flour – 2-4 tbsp; Curd – 1/2 cup; Turmeric Powder – 1/2 tsp; Red Chilli Powder – 1 tbsp or less (depending on the spice level); Coriander Powder – 1 tbsp; Cumin Powder – 1 tbsp; Salt to taste; Curry Leaves – 8-10; Brown Mustard Seeds – 1 tsp; Cumin Seeds – 1 tsp; Fennel – 1 tsp; Coriander – 4-6 tbsp chopped; Oil to fry

Ingredients Serving: 4

Okra – 350gms
Gram Flour – 2-4 tbsp
Curd – 1/2 cup
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1 tbsp or less (depending on the spice level)
Coriander Powder – 1 tbsp
Cumin Powder – 1 tbsp
Salt to taste
Curry Leaves – 8-10
Brown Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp
Fennel – 1 tsp
Coriander – 4-6 tbsp chopped
Oil to fry

Instructions

Thoroughly wash okra and using a kitchen towel/tissue pat dry. Cut into 1 inch size pieces and set aside.
Take ¼ cup oil in a heavy bottom pan and fry okra until nice brown and crisp. Remove on to a kitchen tissue and season with salt.
Take a bowl and whisk curd, gram flour, spices and salt by adding 2 tbsp. of water.
Add few teaspoons of oil to a wok and when it heats up add curry leaves, mustard seeds, fennel and cumin seeds. Fry till fragrant.
On low flame, add the above made curd mixture and cook on medium flame till the raw smell of gram flour wafts. This will take nearly 4-5 minutes. Take care not
To maintain thick creamy consistency add more water, if needed. Keep stirring to avoid lumps.
Now add okra and bring the mixture to boil. Turn off the flame and garnish with fresh coriander. Serve warm with chapati’s.

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