Recipe for Dahi Bhindi
Dahi Bhindi

Recipe for Dahi Bhindi

Recipe for Dahi Bhindi

Presenting you the delicious recipe of Dahi Bhindi. It is an amazing recipe made with lady finger, with an aromatic seasoning and added flavor of tomatoes and onions. Churned curds form the base for the dahi bhindi, giving it a tangy yet light mouth-feel. It goes great with puris.

Preparation Time: 20 mins
Cooking Time: 15 mins
Makes: 4 servings


4 cups ladies finger (bhindi), cut into halves
oil for deep-frying
2 tbsp oil
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
1 tbsp urad dal (split black lentils)
5 whole dry kashmiri red chillies,  broken into pieces
5 to 6 curry leaves (kadi patta)
1 cup finely chopped onions
1 1/2 cups finely chopped tomatoes
1 tbsp chilli powder
1/2 tsp turmeric powder (haldi)
salt to taste
1 cup curds (dahi) mixed with 1/2 cup water

To Be Ground Into A Smooth Coconut-cashewnut Paste:
3/4 cup grated coconut
2 tbsp cashewnuts (kaju)


1. Heat the oil for deep-frying in a kadhai, add the ladies fingers and deep-fry till they turn crisp. Drain on absorbent paper and keep aside.

2. Heat the oil in a kadhai and add the cumin seeds, mustard seeds and urad dal.

3. When the seeds crackle, add the red chillies and curry leaves and saute on a medium flame for 15 seconds.

4. Add the onions and saute on a medium flame for 2 to 3 minutes or till they turn translucent.

5. Add the tomatoes, chilli powder, turmeric powder and coconut-cashewnut paste and salt, mix well and cook on a medium flame for another 3 to 4 minutes or till the oil separates.

6. Add the curds-water mixture, mix well and cook on a slow flame for a minute, while stirring continuously.

7. Add the deep fried ladies finger, mix well and cook on a slow flame for 1 to 2 minutes, while stirring occasionally.

8. Serve hot.