Hyderabadi Dahi Bhindi Masala: Recipes from Your Kitchen to Mine

Hyderabadi Dahi Bhindi Masala

There are many advantages of cooking from food blogs than cook books. One you get introduced to new cuisines with simple as well exotic ingredients. Second you get to see how the actual dish looks with drool worthy photos posted along the recipes. For me the best part is you can easily contact the blogger and clear all your doubts/queries which otherwise is not possible with cookbook authors. And not to forget, you get all these services without costing you a penny. Yup, the buzz word is FREE.

Since two years of blogging, I have tried many recipes following the recipes posted in blogs. Sometime the end result ended up in garbage but many a times it was licked clean from plates, spoons and even the serving bowl. When I think of those recipes which have become my family favourites, I realised I haven’t posted most of them. So with this new mission of mine, I will be posting at least one recipe per month which I had tried and tested from bloggers. So please look forward to many more delicious recipes cooked in our kitchen tried from other kitchens in a new series called Recipes from Your Kitchen to Mine.

First recipe in this series is from lovely, sweet and chatter box (sorry couldn’t help it;) Swati who rants at Chatkhor. Few days back she had posted her aunt’s recipe for Hyderabadi Dahi Bhindi Masala. Being big time Okra lovers, it didn’t take too long for us try it. I was curious as how creamy the yogurt gravy looked as most of the times when yogurt added in a curry ended up curdling with unpleasant texture and taste. My only solution to this problem was to add yogurt just before you switch off the flame. But here in Swati’s recipe she used a paste made using cashews soaked in milk and coconut and Bingo, I got fool proof recipe for getting creamy yogurt gravy without curdling it. Both cashews and coconut are used in many recipes to thicken the gravy, giving it a creamy texture and also to enhance its taste. The amount of cashew and coconut used in this gravy is comparatively quite small without overpowering the actual yogurt based gravy. This cashew-coconut paste is just enough to give creamy gravy without you worrying too much about the calorie. Another intersecting tip was sprinkle little salt on okra pieces and marinate for few minutes before frying. I was not sure about the reason behind it till I decided to give it a try and realised it actually helps in reducing the sliminess of okra. The spices itself used are very little, giving it right flavour. While curry leaves in tadka imparts wonderful aroma to the dish, the pleasantly bitter kasuri methi enhances its flavour. With few modifications to suit our taste, this recipe is a keeper and I will be trying it again very shortly. Thanks dear Swati for sharing this delicious recipe with us which has become one of our favourite yogurt based curry.

Hyderabadi Dahi Bhindi Masala

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Hyderabadi Dahi Bhindi Masala (Fried Okra in creamy Cashew-Coconut-Yogurt gravy)

Prep Time: 15 mins
Cooking Time: 15 mins
Serves: 3-4
Recipe Source: Chatkhor

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Ingredients:
3-4 cups Bhindi/Okra, washed, dried and cut into 1 cm pieces
1 large Onion, finely chopped
2 large Tomatoes, finely chopped
1 tsp Ginger-Garlic Paste
1 tbsp Tomato Paste (Optional)
1 tsp Sugar (Optional, to balance the sour taste of amchur and yogurt)
1 cup Yogurt, beaten
1 tbsp Grated Coconut, fresh/frozen
6-8 Cashew Nuts, soaked in warm milk for at least 10 mins
½ -1 tbsp Kasuri Methi/Dried Fenugreek Leaves
1 tsp Garam Masala/Kitchen King Masala
½ -1 tsp Red Chilli Powder (Adjust acc to taste)
½ tsp Turmeric Powder
½ -1 tsp Amchur/Dry Mango Powder
½ tsp Coriander Powder
1-2 tbsp Oil
Salt to taste

For Tadka/Tempering:
1 tsp Mustard Seeds
½ tsp Jeera/Cumin Seeds
1 tsp Urad Dal/Split Black Lentils
2-3 Dry Red Chillies, halved
A Pinch of Hing/Asafoetida
Few Curry Leaves
1 tbsp Oil

Hyderabadi Dahi Bhindi Masala

Method:

Sprinkle little salt to okra pieces and mix well. Keep it aside for half an hour. This helps in reducing the sliminess while frying the okra. This step is optional.
Heat 1-2 tbsp of oil in a pan and add okra pieces to it. Fry them continuously at high flame till they turn brown retaining their crispiness, about 7-10 mins. Alternatively you can also deep fry them but I prefer pan frying for healthy option. Transfer these fried okras to a plate lined with kitchen/paper towel and keep them aside till needed.
Grind soaked cashews and coconut to smooth paste adding the milk used for soaking. Keep it aside till needed.
Heat oil in a pan and add mustard seeds to it. When mustard starts to pop and splutter, add cumin seeds, urad dal, dry red chillies, hing and curry leaves and sauté it for a minute till cumin seeds and dal turns golden brown in colour.
Now add finely chopped onions and fry till they turn light golden. Add ginger-garlic paste and fry for another minute till their raw smell disappears and onion turns golden brown. Now add all the dry masalas (garam/kitchen king masala, red chilli powder, amchur, turmeric and coriander powder) along with Kasuri Methi and fry for a minute in low heat.
Mix in finely chopped tomatoes and sauté till they turn pulpy and release their juice, about 2 minutes. Now add ground cashew-coconut paste and mix well. Keep stirring for a minute.
Add yogurt, sugar and salt to taste and stir well. Depending on the consistency of gravy required, add ½-1 cup of water and mix well. Simmer the gravy and let it cook uncovered for another 5 minutes.
Mix in fried okra and adjust the seasonings. Add little more water if you think the gravy is too thick and simmer for another 3-5 minutes. Serve this delicious gravy of Hyderabadi Dahi Bhindi Masala with any roties or flavoured Basmati rice and enjoy.

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