Dahi Bhindi Subji

I cannot take any credit for this recipe. My mother-in-law actually showed me how to make this super easy gujju shaak. I especially love this recipe for its versatility. The recipe I have here uses cooked bhindi (okra) in it but I have used this exact gravy base with several different vegetables. I have successfully used asparagus and french string beans (cut down into about an inch long) in the dahi gravy. Above all, the rich and fascinating aroma is so tempting that you won't feel that you're eating a low calorie and low cholesterol food. You can serve this with rice or chapati. Some spicy red garlic chutney on the side is recommended.

Serves 4

Ingredients

2 cups chopped bhindi
1 cup low fat curds (dahi)
2 tsp coriander (dhania) powder
2 tsp chilli powder
1 tbsp besan (Bengal gram flour)
1 tsp mustard seeds (rai / sarson)
1/8 tsp asafoetida (hing)
5 to 7 curry leaves (kadi patta)
1 tsp oil
salt to taste
For the garnish 1 tbsp chopped coriander (dhania)

 

Method
 

1. Steam the bhindi for 5 to 7 minutes till soft. Keep aside.
2. Combine the curds, coriander powder, chilli powder, gram flour and salt with 2 tablespoons of water and keep aside.
3. Heat the oil in a non-stick pan and add the mustard seeds, asafoetida and curry leaves.
4. When the seeds crackle, add the curd mixture and steamed bhindi and bring to a boil. Simmer for 3 to 4 minutes.
5. Serve hot, garnished with the coriander.