[CH] Dahi Bhendi Recipe
Allen Prunty (allen@alprunty.com)
Fri, 19 Sep 2008 11:23:16 -0400
Dahi Bhendi Recipe
Prep & Cooking: 30 mts
Serves 3-4 persons
Cuisine: North Indian
.
Ingredients:
250 gms tender lady’s fingers (I used baby okra, wash and pat dry with a kitchen towel, trim the top and ends)
½ inch ginger piece
¼ tsp pepper corns
1 tbsp oil
1 dry red chilli (tear into two pieces)
1 tsp cumin seeds
2 green chillis slit lengthwise
1 tsp coriander pwd
pinch of turmeric pwd or haldi
1 tbsp besan (bengal gram flour) dry roast the flour stirring constantly till it gives a roasted aroma
1 cup curds (made from skimmed milk)
salt to taste
1 Peel the ginger and make a paste of pepper corns and ginger. Keep aside. Whisk the curds and keep aside.
2 Heat oil in a cooking vessel and add the dry red chilli and cumin seeds and stir fry till the aromas come out.
3 Add the green chillis, coriander pwd, turmeric pwd, besan and stir well for a few seconds. Don’t burn it.
4 Add the trimmed and cut lady’s fingers (which have been stir fried in a tbsp of oil for 3-4 mts) and salt and cook over medium heat stirring frequently for 4-5 mts.
5 Stir in the ginger-pepper corn paste.
6 Reduce flame and add the whisked curds and mix well and cook covered for 12-15 mts stirring occasionally or till the okra is cooked and you get the desired curry consistency.
6 Serve hot with white steamed rice or chapatis.
Note:
Cut each okra into two pieces if they are long. I usually heat a tsp of oil in a pan and fry the trimmed okras for 3-4 mts stirring continuously, before adding to the spices.
Please consider the environment before printing this e-mail.