Father’s Day is a special occasion to honour and appreciate the dads in our lives. What better way to celebrate than by treating your father to a delicious homemade meal? Dahi Bhindi, a tasty Indian dish featuring okra in a creamy yoghurt gravy, is sure to impress with its blend of flavours and textures. This recipe is by Chef Ranveer Brar. Follow this step-by-step guide to create a memorable Father’s Day meal right in your own kitchen.
Dahi Bhindi is a popular North Indian dish that combines the crispiness of okra with the creaminess of yoghurt-based gravy. Dahi Bhindi is best served hot with steamed rice, jeera rice, or Indian bread like chapati, roti, or naan. The creamy, tangy gravy complements the mild flavour of the okra, making it a delightful dish for lunch or dinner. If you're looking to make this savoury dish at home, here’s a step-by-step guide to help you make this dish at home:
1. Wash the bhindi (Okra) thoroughly and pat dry. Remove the ends, chop them, and set it aside.
2. Now in a heavy-bottomed pan, heat 1 tablespoon of oil over medium heat. Once the oil is hot, add the cut bhindi pieces.
3. Saute the bhindi, stirring occasionally, until they are lightly browned and tender. This should take about 8-10 minutes. Remove the cooked bhindi from the pan and set aside.
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4. In the same pan, add another tablespoon of oil. Once hot, add the cumin seeds and let them sizzle for a few seconds.
5. Add the chopped onions and saute until they turn golden brown. Then, add the ginger-garlic paste and saute for another minute until the raw smell disappears.
6. Add the chopped tomatoes and cook until they soften and the oil begins to separate. Add turmeric powder, coriander powder, cumin powder, red chilli powder, and salt. Mix well and cook for a couple of minutes.
7. Lower the heat to prevent the yoghurt from curdling. Gradually add the yoghurt, stirring continuously to ensure it blends well with the spices and doesn’t separate.
8. Once the yoghurt is well incorporated and the gravy is smooth, add the sautéed bhindi. Mix gently to coat the bhindi with the yoghurt gravy.
9. Allow the mixture to simmer on low heat for 5-7 minutes, letting the flavours meld together. Stir occasionally to prevent sticking.
10. Cook for another minute, turn off the heat, and garnish with fresh coriander leaves.
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Delicious homemade Dahi Bhindi: A step-by-step recipe
First wash and pat dry the bhindi. Trim the ends, chop, and set aside.
Heat 1 tablespoon of oil in a heavy-bottomed pan over medium heat. Add the bhindi and saute for 8-10 minutes until lightly browned and tender. Remove and set aside.
In the same pan, heat another tablespoon of oil. Add cumin seeds and let them sizzle. Add chopped onions and cook until golden brown. Add ginger-garlic paste and cook for a minute.
Add chopped tomatoes and cook until soft. Mix in turmeric, coriander, cumin, red chilli powder, and salt. Cook for a couple of minutes.
Reduce heat and gradually add yoghurt, stirring continuously to blend well with the spices.
Add the bhindi to the yoghurt gravy. Mix gently and simmer on low heat for 5-7 minutes, stirring occasionally.
Cook for another minute and garnish with fresh coriander leaves. Serve it hot with rice or chapati.
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