You know I’m always looking for new ways to cook the ingredients I enjoy. 2020 gave me a lot of time and opportunity to do such experiments and one of them was this Dahi Bhindi. It might come across as a surprising combo, but it actually tastes really good!
I love bhindi and already have a few recipes on the blog. You should absolutely try those out if you are a fan of bhindi as well 🙂
But we don’t often, in fact hardly ever, see bhindi in a gravy. It is anyway a vegetable which can get slimy, so how would it work in a curry, right? I used to think the same way, until I saw this dish on a few restaurant menus and decided to give it a go last year.
The key is to drying and then frying off the bhindi before it goes into the curry for the final cook. That makes it slime-less!
The curry has the usual spices, onions and tomatoes but becomes deliciously creamy, without being too heavy, with the addition of yogurt and cashews. Pretty neat, right?
Once the curry pastes are cooked down, and spices are well combined, then the yogurt is added. This needs to be done at a low temp to ensure it doesn’t split. A tiny bit of besan also gets added to help thicken the curry.
After that, add the bhindi, cook for a bit more and done! Simple, right?
This cury is delicately spiced, light and delicious! A great new addition to the menu 🙂
Try it and let me know what you think!
- 250g Bhindi (ladyfinger)
- 1 onion – finely diced
- 2 tomatoes
- 6 pieces of cashews
- 1 inch ginger – finely chopped & crushed
- 4 cloves of garlic – finely chopped & crushed
- 1.5 tbsp besan
- 1/2 cup yogurt – whisked well
- 1/2 tsp cumin (jeera) seeds
- 1/4 tsp turmeric (haldi) powder
- 1/2 tsp red chilli powder
- 1/2 tsp coriander powder
- 1/4 tsp garam masala powder
- 1/2 tsp crushed kasuri methi
- Salt to taste
- 1 tbsp oil for the curry
- 2 tbsp oil for sauteeing bhindi
- 2 cups water
- Wash and completely dry the bhindi. Chop into one inch pieces
- Blitz the tomatoes and cashews to a smooth paste in a blender
- Heat a kadhai and add sautee the bhindi for 10 mins, on low heat, till they darken and cook through. Transfer them into a bowl
- Add another tablespoon of oil to the kadhai and heat. Pop in the cumin seeds and let them crackle
- Add the chopped onions and sautee for 5 mins till soft and translucent. Then add the ginger and garlic and cook for a few mins till the raw smell goes away
- Pour in the tomato-cashew paste, mix in and cook for 7-8 mins till it darkens and oil separates from the sides
- Add the besan and mix well till the raw smell goes away. Then add the coriander powder, turmeric and red chilli powder and cook for 1 min
- Switch off the heat and add the water and whisked yogurt. Mix well and put the pan back on low heat
- Add the bhindi and salt, mix well. Simmer on low heat for a few mins till the curry starts to thicken and the oil floats slightly
- Mix in the kasuri methi and cook for another min. Take it off the heat and serve!