Dahi Bhindi ( Kerala Style )
by Tarla Dalal
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Added to 594 cookbooks
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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.
- 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.
- Heat the oil in a kadhai and add the cumin seeds, mustard seeds and urad dal.
- When the seeds crackle, add the red chillies and curry leaves and sauté on a medium flame for 15 seconds.
- Add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn translucent.
- 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.
- Add the curds-water mixture, mix well and cook on a slow flame for a minute, while stirring continuously.
- Add the deep fried ladies finger, mix well and cook on a slow flame for 1 to 2 minutes, while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Vitamin A||615.7 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.2 mg|
|Vitamin B3||1.1 mg|
|Vitamin C||28.7 mg|
|Folic Acid||97.9 mcg|
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