Dahi Bhendi
Lady's Fingers cooked in curds.
No. of Servings: 4
1 cup of Yogurt (Whisked)
4-5 Green Chillies (chopped)
½” Ginger Piece (grated)
2 Pinches of Asafoetida (Hing)
1 tsp Cumin Seeds
1 tsp Coriander Powder
½ tsp Mustard Seeds
½ tsp Turmeric Powder
½ tsp Red Chilli Powder
Salt to taste
Oil to fry
No. of Servings: 4
Ingredients:
250gms Bhendi or Okra or ladyfingers (wash and pat dry with a kitchen towel, trim the top and ends)1 cup of Yogurt (Whisked)
4-5 Green Chillies (chopped)
½” Ginger Piece (grated)
2 Pinches of Asafoetida (Hing)
1 tsp Cumin Seeds
1 tsp Coriander Powder
½ tsp Mustard Seeds
½ tsp Turmeric Powder
½ tsp Red Chilli Powder
Salt to taste
Oil to fry
Directions:
- Heat oil in a cooking vessel and add the dry red chilli, mustard seeds, and asafoetida and cumin seeds. Stir-fry till the aromas come out.
- Add ginger and ladyfingers and fry.
- Add coriander powder, turmeric powder and stir well for a few seconds.
- Beat the yogurt and add salt to taste along with chopped chillies.
- Reduce flame and add the whisked curds and mix well.
- Cook covered for 12-15 minutes stirring occasionally till ladyfingers is done.
- Serve hot with white steamed rice or chapattis.