Achari Dahi Bhindi (Okra) Recipe
Ideal For
Lunch
Food Type
VegIngredients
How To Cook
For the Dahi Bhindi
- 4 cups sliced bhindi
- 5 tbsp Doctors’ Choice Kachi Ghani Mustard Oil
- 2 tsp fennel seeds
- 2 tsp mustard seeds
- ½ tsp nigella seeds
- ¼ tsp methi seeds
- ¼ tsp hing
- 2 tsp finely chopped ginger
- ¾ cup chopped tomatoes
- Salt to taste
For the Curd Mixture
- ½ cup whisked dahi
- 1 tsp chili powder
- ¼ tsp haldi powder
- 2 tsp dhania-jeera powder
- Salt to taste
Procedure:
- Heat 4 tbsp of Doctors’ Choice Kachi Ghani Mustard Oil in a non-stick pan. Add the bhindi and cook on a medium flame for roughly 5-6 minutes. Keep it aside once done
- Heat 1 tbsp of cooking oil in the same pan and add the spices ( fennel seeds, mustard seeds, nigella seeds, methi seeds, and hing. Saute the same on a medium flame for a few seconds
- Add the ginger and saute the same for around 30 seconds
- Add the tomatoes and mix well. Cook the mixture for over 2-3 minutes. Don’t forget to stir occasionally
- Lower the flame and add the curd mixture, mix it well and cook for over 1 minute
- Add the bhindi and salt. Mix well and cook for 1-2 mins
- Enjoy delicious achari dahi bhindi with roti or paratha
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