Bhindi is cooked in the special gravy of yogurt and flavored with Indian spices. Dahi Bhindi or Dahi wali bhindi is best to serve with roti or butter naan.

Ingredients:

• 500 gm Bhindi (okra / ladyfingers)
• 2-3 Whole Kashmiri red chillies (broken)
• 2 green chillies chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 tbsp besan (bengal gram flour)
• 250 gm fresh homemade curd (yogurt /dahi)
• 1/2 tsp peppercorns
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric powder
• 2 tsp coriander powder
• Salt to taste
• Oil for cooking

How to make Dahi Bhindi:

1. Rinse the bhindi in normal tap water and pat dry with clean kitchen napkin.
2. Cut the stems and the tips.
3. Roast the besan in a saucepan by stirring continue until turns little browned.
4. Keep aside to cool down.
5. Heat 3 tsp of oil in a non-stick pan and.
6. add Kashmiri red chillies and cumin seeds.
7. Saute on low flame until seeds start spluttering.
8. Add green chillies along with ginger-garlic paste.
9. Saute for few more seconds.
10. Now add bhindi, salt and spices.
11. Cook the bhindi on medium high flame by stirring continuously.
12. In the same saucepan, roast the peppercorns little bit.
13. Grind and make a smooth flavorful powder form.
14. Mix in the bhindi.
15. Whisk the yogurt and add into the bhindi.
16. Cook the bhindi at low flame for about 10-12 minutes.
17. When it tenders then add roasted gram flour.
18. Mix and cook for 2 more minutes.
19. Serve hot with roti, bread or naan.