Dahi Bhindi

Dahi Bhindi - Vidya Pai

Ingredients
4 cups (bhindi) ladies finger, cut 1/2" pieces
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
1 tbsp urad dal (split black lentils)
3 whole dry kashmiri red chillies, broken into pieces
5 to 6 curry leaves (kadi patta)
1/2 cup chopped onions
1 cup chopped tomatoes
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1/4 cup fresh curds (dahi)
3 tbsp oil
salt to taste

To be ground into a paste
1/2 cup freshly grated coconut
2 tbsp broken cashewnuts (kaju)

Method


For the bhindi

Heat the oil in a pan and sauté the lady fingers in oil until crisp. Remove and drain on absorbent paper.
Heat the oil again; add the cumin seeds, mustard seeds and urad dal. When they crackle, add the red chillies and curry leaves.
Add the onions and sauté until it is golden in colour.
Add the tomatoes, chilli powder, turmeric powder, the ground paste and salt and fry until the oil comes out from the sides.
Add 1¼ cups of water to the curds, beat well and add it to the mixture.
Add the sautéed bhindi and cook for a few minutes.
Serve hot.