Dahi Wali Bhindi

Ok folks! It's been a really long time since I updated this blog. I've been rather busy of late with my parents in town, and when there's a mother why would I be cooking that often right? Right. Anyway, this weekend Pranav mentioned to me that it had been a while since I made my famous Dahi Wali Bhindi or Okra in Yogurt Sauce. I don't even know how famous it is, but it was one of the first dishes I cooked for my in-laws, and apparently it was a hit. So today, I endeavour to make this dish, and here's how it goes. Enjoy!

Dahi Wali Bhindi (Serves 3-4)

• 1/2 kg of okra, washed, and cut into 1 inch pieces
• 2 tbsp of ghee/clarified butter
• 1 tsp jeera seeds/whole cumin
• 1 large onion finely chopped
• 1 fresh red or green chili
• 2 large tomatoes chopped
• 1 tsp dhania powder/coriander powder
• t tsp haldi/turmeric
• 1 tsp red chili power
• 4 tbsp dahi/yogurt
• salt to taste 
• fresh dhani/coriander for garnishing

Heat the ghee in a kadai or wok on medium. When the oil is hot enough add the jeera seeds. You can test this by dropping in one jeera seed and if it starts to crackle then it's just right. Then add the chopped onion and fry this until the pieces become translucent.

Now add the chopped tomato along with the fresh chili. When the tomatoes melt down a little, add the okra and cook these for at least 4 to 5 minutes. While the okra is cooking, mix the spices in with the yogurt. I've known some people to add the spices at the same time as the tomato and not mix it in with the dahi. I'm not sure that it makes a difference. 

Now add the spicy yogurt to the kadai and allow this to cook until the bhindi is soft. This is also the time to add the salt, but definitely check to see that you add the amount you like because yogurt can get salty very quickly. Garnish with the fresh dhania and serve with rice or roti!