Dahi Bhindi ( Kerala Style )

by Tarla Dalal

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दही भिंडी (केरेला स्टाईल) - हिन्दी में पढ़ें (Dahi Bhindi ( Kerala Style ) in Hindi)

દહીં ભીંડી – કેરળ સ્ટાઇલની - ગુજરાતી માં વાંચો (Dahi Bhindi ( Kerala Style ) in Gujarati)

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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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Dahi Bhindi ( Kerala Style ) recipe - How to make Dahi Bhindi ( Kerala Style )

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Preparation Time: 20 mins Cooking Time: 15 mins Total Time: 35 mins 4Makes 4 servings (4 serving )
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Ingredients

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)

Method

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.

Accompaniments

Dhaniye Aur Makai ki Roti
Punjabi Missi Roti, How To Make Punjabi Missi Roti
Pyaz Aur Anardane ki Roti

Nutrient values per serving

Energy	520 cal
Protein	6.7 g
Carbohydrates	17.6 g
Fiber	6.5 g
Fat	45.8 g
Cholesterol	0 mg
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
Calcium	200.6 mg
Iron	1.6 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	24.1 mg
Potassium	264.3 mg
Zinc	0.7 mg