Tangy Dahi Bhindi in Yogurt Gravy
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Dahi bhindi works when okra is bone-dry and sautéed first. Then a tomato-cashew paste and whisked yogurt (with a spoon of besan) make a tangy gravy that clings without slime.
Ingredients
How to Make It
Wipe okra dry; chop. Sauté until blistered and less sticky; set aside.
Cook onion and ginger-garlic; add tomato-cashew paste until thick.
Whisk yogurt with besan; lower heat and stir into the pan.
Add sautéed bhindi; simmer 3–4 minutes. Adjust salt and spices.
Nutrition per serving
* Approximate values per serving
Health Benefits
Okra’s fibre supports steadier meals. Yogurt-besan gravy adds protein and tang with moderate oil if okra is sautéed, not fried hard.
Pro Tips
- →Moisture is the enemy — dry towels matter.
- →Besan helps yogurt stay stable.
- →Add salt to okra after searing.
Variations
- 1Skip cashews for a lighter gravy.
- 2Add a pinch of amchur.
Frequently Asked Questions
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