Dahi Bhindi ( Kerala Style )

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A kerala-style preparation of bhindi, with an aromatic seasoning, and the added flavour of tomatoes and onions. Churned curds form the base for the dahi bhindi, giving it a tangy yet light mouth-feel. It goes great with puris.

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Preparation Time:    Cooking Time:     Makes 4 servings
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4 cups ladies finger (bhindi) , cut into halves
oil for deep-frying
2 tbsp oil
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
1 tbsp urad dal (split black lentils)
5 whole dry kashmiri red chillies , broken into pieces
5 to 6 curry leaves (kadi patta)
1 cup finely chopped onions
1 1/2 cups finely chopped tomatoes
1 tbsp chilli powder
1/2 tsp turmeric powder (haldi)
salt to taste
1 cup curds (dahi) mixed with 1/2 cup water

To Be Ground Into A Smooth Coconut-cashewnut Paste
3/4 cup grated coconut
2 tbsp cashewnuts (kaju)

  1. Heat the oil for deep-frying in a kadhai, add the ladies fingers and deep-fry till they turn crisp. Drain on absorbent paper and keep aside.
  2. Heat the oil in a kadhai and add the cumin seeds, mustard seeds and urad dal.
  3. When the seeds crackle, add the red chillies and curry leaves and sauté on a medium flame for 15 seconds.
  4. Add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn translucent.
  5. Add the tomatoes, chilli powder, turmeric powder and coconut-cashewnut paste and salt, mix well and cook on a medium flame for another 3 to 4 minutes or till the oil separates.
  6. Add the curds-water mixture, mix well and cook on a slow flame for a minute, while stirring continuously.
  7. Add the deep fried ladies finger, mix well and cook on a slow flame for 1 to 2 minutes, while stirring occasionally.
  8. Serve hot.

RECIPE SOURCE : Rotis & SubzisBuy this cookbook
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 on 19 Jan 13 09:37 AM

Bhindi cooked in a lovely coconut based gravy. Very tasty.