Hyderabadi dahi bhindi masala recipe
Most of the time I make a dry curry with bhindi which goes well with some rice preperation or sometimes with rotis as well. It is a rare occasion I try to do something different with bhindi like this one.
When I wanted a bhindi side dish for my chapatis for dinner , I decided to make a gravy. With a quick search ,I found the recipe in Sia's space. I loved this one as it had the north Indian flavours with a south Indian touch. It was really delicious and the recipe is quite simple too. I am surely going to make this again.
Recipe courtesy- Monsoon spice
- Garam masala-1tsp(Sia recommends kitchen king masala, so can add it if you have)
- Salt-1tsp(acc to taste)
- Oil- Around 1/4 cup divided
- Mustard seeds-1tsp
- Jeera- 1tsp
- Udid dal-1tsp
- Asafoetida- a small pinch
- Dried red chillies-2-3
- Curry leaves- few
- Wash and dry the bhindi well. Cut them into small pieces of 1 cm. Sprinkle some salt on it and leave it for around half an hour so that it is not too slimy while cooking.
- Pour around 2-3 tbsp of oil in a pan/kadai. Add the bhindi pieces and fry them on a high flame till its brown and crispy. Place them on a tissue paper till further use. (Alternatively, you can also deep fry them.)
- Grind the coconut and cashew with the milk to a smooth paste.
- Heat rest of the oil in the pan. Add mustard seeds, udid dal, jeera , asafoetida, dried red chillies. When it crackles , add the curry leaves.Next add the onions along with ginger garlic green chilly paste and cook till the onion is slightly brown. Add the tomatoes along with turmeric powder,coriander powder ,kasuri methi,garam masala and salt. Cook till the tomatoes are well cooked and mushy.
- Now add the coconut cashew paste. Mix well and then add the dahi/curd/yogurt. Add water to loosen the consistency accordingly. Cook in low flame for another 4-5 minutes.
- Add the fried bhindi and mix well.
- Serve hot with rotis or rice.