Achaari Dahi Bhindi
by Tarla Dalal
Added to 456 cookbooks
This recipe has been viewed 244506 times
A double-tangy subzi with the combined sourness of curds and tomatoes, perked up with a wide assortment of seeds and spice powders, which give it a super peppy flavour and aroma too. The ladies finger is sliced and shallow-fried before preparing the gravy, so that it has a nice texture and does not end up gooey, which sometimes happens when you add bhindi to a dish without sautéing it properly. Allow the Achaari Dahi Bhindi to boil for a few minutes after adding the bhindi so that it soaks in the flavours of the curd mixture. Serve hot with any roti of your choice.
- Heat 4 tbsp of oil in a broad non-stick pan, add the ladies finger and cook on a medium flame for 5 to 6 minutes, while tossing occasionally. Remove in a deep bowl and keep aside.
- Heat the remaining 1 tbsp of oil in the same broad non-stick pan, add the fennel seeds, mustard seeds, nigella seeds, fenugreek seeds and asafoetida and sauté on a medium flame for a few seconds.
- Add the ginger and sauté on a medium flame for 30 more seconds.
- Add the tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Lower the flame, add the curds mixture, mix well and cook on a medium flame for 1 minute, while stirring continuously.
- Add the shallow-fried ladies finger and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Serve hot.
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