Achaari Dahi Bhindi
by Tarla Dalal
Added to 644 cookbooks
This recipe has been viewed 325883 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. Serve hot with any roti of your choice.
- Heat 4 tbsp of oil in a broad non-stick pan, add the ladies finger, mix gently 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 curd mixture, mix well and cook 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 with rotis or parathas.
Achari Dahi Bhindi Video by Tarla Dalal
Achaari Dahi Bhindi recipe with step by step photos
- Heat oil in a broad non-stick pan to shallow fry the bhindis.
- Add the sliced bhindis. After you wash the bhindis, do pat dry them well before you chop else it will be sticky.
- Stir occasionally so that the okras cook evenly from all sides and do not burn.
- Saute the ladies finger till they are cooked, keep aside.
- Take a deep bowl add the whisked curds.
- To the curds add red chilli powder.
- Then add the turmeric powder. It not only adds colour but also has innumerable health benefits. Turmeric is used in India since ancient times, in fact now it is internationally acclaimed for its health benefits.
- Add the coriander-cumin seeds powder. It gives a distinctive aroma and flavour when added to any dish.
- Add salt to taste.
- Mix well to blend all the masalas together.
- Heat oil in broad non-stick pan. Add the fennel seeds.
- Add mustard seeds.Then add the nigella seeds.
- Now add the fenugreek seeds and asafoetida.
- Saute all the achari spice seeds till they crackle. These seeds along with the spices in the curd mixture will give the bhindi subzi the typical achari flavour.
- Now add the chopped ginger and saute again for 30 seconds.
- Add the chopped tomatoes. Mix well and cook the tomatoes for 2 to 3 minutes.
- Once the tomatoes are cooked add the prepared curd mixture. Mix well and cook while stirring continuously on a slow flame to prevent the curd from curdling.
- Now add the shallow fried bhindis. Add some salt to taste. Mix well and cook on a medium flame for 2 minutes.
- The Achari Dahi Bhindi is ready to serve. Enjoy with phulkas or parathas.
- Similarly you can also try other variations of bhindi subzi like Bhindi Mappas and Bhindi Sambhariya.
- Also do check out our collection of 100 recipes using bhindi.
Nutrient values (Abbrv) per serving
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.