Wednesday, August 4, 2010

Dahi Bhendi – Okra Curry


250 gms tender lady’s fingers (I used baby okra, wash and pat dry with a kitchen towel, trim the top and ends)

½ inch ginger piece

¼ tsp pepper corns

1 tbsp oil

1 dry red chilli (tear into two pieces)

1 tsp cumin seeds

2 green chills slit lengthwise

1 tsp coriander powder

pinch of turmeric pwd or haldi

1 tbsp besan (bengal gram flour) dry roast the flour stirring constantly till it gives a roasted aroma

1 cup curds (made from skimmed milk)

salt to taste


Peel the ginger and make a paste of pepper corns and ginger. Keep aside. Whisk the curds and keep aside.
Heat oil in a cooking vessel and add the dry red chilli and cumin seeds and stir fry till the aromas come out.
Add the green chills, coriander pwd, turmeric pwd, besan and stir well for a few seconds. Don’t burn it.
Add the trimmed and cut lady’s fingers (which have been stir fried in a tbsp of oil for 3-4 mts) and salt and cook over medium heat stirring frequently for 4-5 mts.
Stir in the ginger-pepper corn paste.
6 Reduce flame and add the whisked curds and mix well and cook covered for 12-15 mts stirring occasionally or till the okra is cooked and you get the desired curry consistency.
Serve hot with white steamed rice or chapatis.


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