Dahi Bhindi ( Kerala Style )
by Tarla Dalal
Added to 594 cookbooks
This recipe has been viewed 134482 times
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.
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.
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Accompaniments
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 |
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