Dahi Bindi Fry

Ingredients:

• 22-25 - Medium Size Okra/Bhindi
• 1 - Large Onion
• 2 - Medium Tomatoes
• 1 tbsp - Oil
• 1/2 tbsp - Ginger-Garlic Paste
• 1 tsp - Red Chili Powder
• 1/2 tsp - Turmeric Powder
• 1 tsp - Garam Masala
• 1/2 tsp - Dry Mango Powder/Amchur
• 1/2 tbsp - Crushed Kasoori Methi
• 1 Cup - Beaten Yogurt/Dahi
• 2 Cups - Water
• To Taste - Salt
To Grind
• 10 - Whole Cashewnuts
• 2 tbsp - Grated Coconut
For Tempering/Tadka
• 1 tbsp - Oil
• A Pinch - Asafoetida/Hing
• 1/2 tsp - Cumin Seeds
• 1/2 tsp - Mustard Seeds
• 1 tsp - Urad Dal
• 2 - Dry Red Chilies
• 5-6 - Curry Leaves

  Method:

  1. Soak cashews in water for 10 minutes and grind with coconut using little water into smooth paste.
  2. Wash, pat dry and cut both ends of okra, cut okra in 1/2 inch pieces and keep aside.
  3. Peel and finely chop onion, tomato.
  4. Heat 1 tbsp oil in a wok and saute okra until brown, keep aside.
  5. In a same pan heat 1 tbsp oil, add hing, mustard seeds, cumin seeds and allow to splutter. Add urad dal, curry leaves, red chilli (broken) and saute until golden brown. Add onion, ginger-garlic paste and saute until golden brown.
  6. Add all masala powder (red chili, turmeric, or garam masla, amchur) and mix well. Now add tomato and cook until tomato get slightly mashed.
  7. Add kasoori methi mix well, cover and cook until tomato gets mashed fully, stir in intervals.
  8. Add cashew & coconut paste mix and saute for a minute.
  9. Now add beaten curd, water, salt and mix everything well. Simmer for 2-3 minutes in slow flame.
  10. Add fried okra (If gravy is very thick add little more water) and simmer for 7-8 minutes or until okra gets cooked. Off flame.

  Serve warm or hot with pulao, steamed rice or paratha.