Dahiwali Bhindi

Name: Dahiwali Bhindi
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 700 g okra; 2 tbsp amchoor powder; 1 tsp black salt; 1 tbsp coriander powder; 1 tsp fennel powder; 1 tsp cumin powder; 0.5 tsp black pepper; 0.5 tsp chili powder; 0.5 tsp turmeric powder; 0.5 tsp garam masala powder; oil; 2 onions; 1 tsp chili powder; 1 tsp turmeric powder; 200 ml yoghurt; salt; ginger

Okra and yoghurt cooked in a pan and spiced with cumin and chilli for a South Asian side dish. It's finished with juliennes of ginger.

35 min · Serves 4 · Medium

Method

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Time: Prep 25 min · Cook 10 min · 35 min total
Difficulty: medium

1
MIX all the masala ingredients in a bowl and stuff the slit bhindi with this mixture. Heat oil in a kadai, add the onions and sauté over low heat until translucent and glossy.
2
Then add the chilli powder and turmeric powder mixed in a little water. Stir-fry until the water evaporates.
3
Add the stuffed bhindi (do not stir with a ladle at this point). Cover and cook over medium heat for about 10 minutes.
10 min
4
Remove the kadai from the fire and stir in the yoghurt and salt. Return the kadai to the fire and cook for four to five minutes.
5
Remove and check if the bhindi is cooked. Garnish with juliennes of ginger and serve hot.