Dahi Bhindi

Bhindi/ Lady's Finger is a veggie that is not preferred in my home. But I do incorporate it our diet in some form or the other. I keep trying out various dishes so as to give it a new look every time i serve it. I came across this delicious and easy to make recipe in my food group. It was made by one of my dear friend. What a recipe it was and now this is made at least once a week in my home on popular demand. I have made a few changes to the original recipe. Hope you all like it. Do send me your valuable feedback.

Bhindi/ Lady's finger is rich in dietary fibre, folate, vit k, potassium etc. It helps in weight loss, reduces bad cholesterol, controls blood sugar levels, improves eyesight, good for ladies trying to conceive and also during pregnancy.

 Ingredients:

Servings: 4

Bhindi - 10-15 nos

Thick Curd  - 1 cup

Water - 1/4 cup

Onion - 1 medium chopped

Tomato - 1 medium chopped

Garlic - 1 tsp chopped

Ginger - 1/2 tsp chopped

Green chilli - 2 nos sliced

Jeera - 1 tsp

Oil - 2 tsp

Chilli powder - 1 tsp

Haldi - 1/4 tsp

Dhaniya powder - 1 tbsp

Garam masala powder - 1 tsp

Dry/ fresh pudina - 1/4 tsp

Salt - to taste

Coriander leaves - for garnish

Method:

• Wash, dry and cut bhindi into medium thick roundels.
• Heat oil in a pan, add jeera.
• Once it crackles add the chopped onions and garlic and fry till golden brown.
• Now stir in the chopped tomatoes and cook till they start becoming soft.
• Add haldi,chilli powder,dhaniya powder and salt and mix.
• Now drop in the bhindi roundels and fry in a open pan till they loose their gluey state and become crispy.
• Keep stirring in between to avoid burning.

• Whisk the thick curd in a blender and keep aside.
• Once the bhindi becomes nice and crispy,pour the whisked curd and 1/4 cup water and stir well.
• Add garam masala and dry pudina, give a quick stir and check for salt.
• Cover and cook on low flame for 2-3 minutes.
• Garnish with coriander leaves.
• Dahi Bhindi is ready to serve with hot phulkas or jeera rice.

Note:

• Original recipe calls for deep frying the bhindi roundels. But I preferred pan frying it to reduce the calories.
• However if you are deep frying then you need to add the bhindi towards the end i.e after adding the curd and you need not cover and cook.
• See that the bhindi is completely dry after washing if not the gravy will become gluey.
• If you are adding fresh pudina leaves then you need to add it only towards the end along with the coriander leaves.

HAPPY COOKING!!!