Dahi Bhindi
by Tarla Dalal
3/5 stars 50% LIKED IT
2 REVIEWS
1 GOOD - 1 BAD
Added to 148 cookbooks
This recipe has been viewed 114024 times
South Indian style bhindi. My personal favourite.
Main Procedure
For the bhindi- Heat the oil in a pan and sauté the lady fingers in oil until crisp. Remove and drain on absorbent paper.
- Heat the oil again; add the cumin seeds, mustard seeds and urad dal. When they crackle, add the red chillies and curry leaves.
- Add the onions and sauté until it is golden in colour.
- Add the tomatoes, chilli powder, turmeric powder, the ground paste and salt and fry until the oil comes out from the sides.
- Add 1¼ cups of water to the curds, beat well and add it to the mixture.
- Add the sautéed bhindi and cook for a few minutes.
- Serve hot.
- If you don't wish to deep fry the bhindi you can sauté it. But the bhindi.
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Accompaniments
Nutrient values per
| Energy | 246 cal |
| Protein | 4.5 g |
| Carbohydrates | 12.6 g |
| Fiber | 5.4 g |
| Fat | 19.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 298.1 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.9 mg |
| Vitamin C | 21.7 mg |
| Folic Acid | 92.4 mcg |
| Calcium | 106.8 mg |
| Iron | 1.2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 14.1 mg |
| Potassium | 185.2 mg |
| Zinc | 0.7 mg |
Review count
6 FAVOURABLE REVIEWS
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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