{"id":2240,"date":"2012-06-21T21:49:55","date_gmt":"2012-06-22T04:49:55","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=2240"},"modified":"2014-03-23T21:54:15","modified_gmt":"2014-03-24T04:54:15","slug":"dahi-bhindi-okra-in-yogurt-curry","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/dahi-bhindi-okra-in-yogurt-curry\/","title":{"rendered":"Dahi Bhindi (Okra in Yogurt Gravy)"},"content":{"rendered":"
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It has been too long since I’ve made any Indian vegetables! Peas, channa dal, chole, but no subjis. So tonight I made us dahi bhindi which is okra in a yogurt gravy. I started out making a dry bhindi masala, but it didn’t look like enough for two of us, so Tejas suggested making a gravy. I was a little hesitant because I have always loved dry okra, and the one time I tried an okra with a tamarind gravy, it was a flop. But I remembered seeing a few\u00a0okra with yogurt recipes online a while back which sounded pretty good so I decided to try\u00a0it. I was inspired by\u00a0this recipe for bhindi masala in yogurt gravy<\/a>\u00a0on Cilantro’s blog. I skipped the cashews this time to make it a little lighter. I read on\u00a0Monsoon Spice<\/a>\u00a0(this is another okra recipe I want to try sometime!) that the cashews are what helps keep the yogurt creamy, so the yogurt separated, but it was still good!<\/p>\n

2 teaspoons oil
\n3-4 cups okra (bhindi) sliced crosswise into little chunks
\n2 more teaspoons oil
\n1\/2 teaspoon cumin seeds
\n1 onion sliced
\n1\/2 teaspoon tumeric
\n1 teaspoon chili powder
\n1 tablespoon coriander powder
\n1\/2 teaspoon garam masala
\n1 1\/2 cup yogurt
\n1\/2 tomato chopped
\nSalt
\nCilantro<\/p>\n

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  1. Heat oil in a wok and cook okra and a little salt over high heat stirring constantly until the okra is tender and a little browned.<\/li>\n
  2. Remove okra and wash pan (or just use another one) and heat the rest of the oil.<\/li>\n
  3. Add the cumin seeds and once they start to brown, add the onions.<\/li>\n
  4. Cook onions until brown and soft.<\/li>\n
  5. Add the tumeric, chili powder, coriander powder and garam masala, and cook for a minute or so.<\/li>\n
  6. Whisk in the yogurt, then add the bhindi, tomato, and salt and cook for a few minutes.<\/li>\n
  7. Garnish with cilantro and service with roti, rice, onion and papad.<\/li>\n<\/ol>\n