Dahi Bhindi: Indian Okra in Ginger Pepper Yogurt Sauce

Okra / bhindi – one of the most versatile vegetables in Indian cuisine. I cook it with onions or without, season it with Indian spices, or sometimes look westwards for inspiration.

Despite the same core ingredient, each of these okra dishes tastes worlds apart. Dahi bhindi (okra cooked in a yogurt-based gravy) is one such unique preparation. The recipe includes besan (gram flour) which adds body to the gravy, and a freshly prepared ginger-pepper blend which gives it a distinct, sharp kick.

Here’s how to make dahi bhindi.

I picked up this way of cooking okra from Sanjeev Kapoor’s TV show Khana Khazana and have adapted it over time.

Ingredients:

[Serves 2]

• Okra – 300 grams
• Besan (gram flour) – 1 tablespoon
• Ginger – 1-inch stick
• Black peppercorns – 10 to 15
• Plain yogurt – 1 cup
• Roasted cumin powder – 1/2 teaspoon
• Salt – to taste
• Dry red chilies – 1 or 2
• Turmeric – 1/2 teaspoon
• Asafoetida – 1/4 teaspoon
• Cumin seeds – 1/2 teaspoon
• Vegetable oil – 1 tablespoon

How To Make Dahi Bhindi:

1. Prepare the spices

Roast a tablespoon of gram flour (besan) on a tava or skillet for 2 mins or till it begins to turn golden and give off a roasted aroma. Keep aside.

Peel and chop the stick of ginger. Using a mortar and pestle, crush the ginger along with black peppercorns.

Bring yogurt to room temperature – keep it outside the fridge for a couple of hours. Whisk it well with a pinch of salt and roasted cumin powder.

2. Prepare the okra

Wash and wipe the moisture off the okra before cutting. Snip off the head, then cut into 1.5-inch long sticks.

In a pan or kadhai, heat a tablespoon of oil. When the oil is hot, add cumin seeds and once they splutter, add broken dry red chilies. As soon as the red chilies turn color, add asafoetida and turmeric powder.

Without waiting longer, tip in the cut okra and mix well.

Stir the contents of the pan and cook covered for 8-10 minutes on medium heat, turning the okra around every other minute.

The okra should have taken on golden edges at places by now. At this stage uncover the pan and move on to adding the remaining spices.

3. Put it all together

Add ginger-pepper paste and salt to the pan, and cook uncovered till the okra is nearly done. Stir in roasted besan (gram flour) and continue to cook for 2 minutes, turning the okra pieces around so that they get coated with the besan evenly.

Set the heat to low and gently fold in the yogurt. Another minute of uncovered cooking, 5 mins of covered rest – and dahi bhindi is ready to serve!

My meal today: Ghee rice and dahi bhindi.

Related Recipes:

Looking for more okra recipes? Try:

Want to explore more yogurt-based curries? Take a look at our madra-inspired dahi chhole, saunf-flavored dahi lauki, or the hearty dahi arbi.

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Print Recipe

Dahi Bhindi: Indian Okra in Ginger Pepper Yogurt Sauce

Dahi bhindi (okra cooked in a yogurt-based gravy): The recipe includes besan (gram flour) which adds body to the gravy, and a freshly prepared ginger-pepper blend which gives it a distinct, sharp kick.

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Curries

Cuisine: Indian

Keyword: okra

Servings: 2

Author: The Steaming Pot

Ingredients

• Okra – 300 grams
• Besan gram flour – 1 tablespoon
• Ginger – 1-inch stick
• Black peppercorns – 10 to 15
• Plain yogurt – 1 cup
• Roasted cumin powder – 1/2 teaspoon
• Salt – to taste
• Dry red chilies – 1 or 2
• Turmeric – 1/2 teaspoon
• Asafoetida – 1/4 teaspoon
• Cumin seeds – 1/2 teaspoon
• Vegetable oil – 1 tablespoon

Instructions

Prepare the spices

• Roast a tablespoon of gram flour (besan) on a tava or skillet for 2 mins or till it begins to turn golden and give off a roasted aroma. Keep aside.
• Peel and chop the stick of ginger. Using a mortar and pestle, crush the ginger along with black peppercorns.
• Bring yogurt to room temperature – keep it outside the fridge for a couple of hours. Whisk it well with a pinch of salt and roasted cumin powder.

Prepare the okra

• Wash and wipe the moisture off the okra before cutting. Snip off the head, then cut into 1.5-inch long sticks.
• In a pan or kadhai, heat a tablepoon of oil. When the oil is hot, add cumin seeds and once they splutter, add broken dry red chilies. As soon as the red chilies turn color, add asafoetida, turmeric powder and okra in quick succession. Stir the contents of the pan and cook covered for 8-10 minutes on medium heat, turning the okra around every other minute. The okra should have taken on golden edges at places by now. At this stage uncover the pan and move on to adding the remaining spices.

Put it all together

• Add ginger-pepper paste and salt to the pan, and cook uncovered till the okra is nearly done. Stir in roasted besan (gram flour) and continue to cook for 2 minutes, turning the okra pieces around so that they get coated with the besan evenly.
• Set the heat to low and gently fold in the yogurt. Another minute of uncovered cooking, 5 mins of covered rest – and dahi bhindi is ready to serve!