Dahi Bhindi | Dahi wali bhindi recipe. Step-by-step recipe to make dahi bhindi!
Okra is one of my favorite veggies! I can have okra in all forms, be it fried or in the form of a curry. Many people run away from okra because of its slimy nature. But if cooked correctly this veggie is an absolute delight to the taste buds. In India, okra is cooked in so many ways, so you can never get bored of the same dish. I will be sharing my favorite okra recipes in the coming months.
For today, it is this dahi bhindi or dahi wali bhindi as it is called as well! This is my take on the North Indian version. There is also a Hyderabadi version, made with cashew nuts, coconut & yogurt and tempered with basic South Indian seasonings. That is equally delicious.
In the North Indian version, fried okra is simmered in a tangy and spiced yogurt curry. It’s such a simple, yet flavor-packed dish. Well, do not get intimidated by the long list of ingredients, these are just basic spices that go into most Indian dishes.
Sometimes I just have this along with hot chapatis or jeera rice for lunch. And my meal is sorted. All prep done and dusted within an hour!
- YOU MAY ENJOY THESE OKRA RECIPES TOO,
- STEP BY STEP INSTRUCTIONS TO MAKE DAHI BHINDI | DAHI WALI BHINDI
- HOW TO MAKE DAHI BHINDI | BHINDI WITH YOGURT?
- Dahi Bhindi Recipe (Okra Simmered In A Spiced & Tangy Yogurt Curry)
YOU MAY ENJOY THESE OKRA RECIPES TOO,
- Bharli Bhendi
- Bhindi Masala Gravy
STEP BY STEP INSTRUCTIONS TO MAKE DAHI BHINDI | DAHI WALI BHINDI
1.Wash the okra, pat dry with a clean kitchen napkin. Make sure it is really dry. Cut the crown and tip. Cut okra into 2-inch pieces (or as desired). I prefer to keep them long.
2.Heat 1 tablespoon oil in a non-stick pan, sauté okra on medium-low heat until it turns tender and the color changes to dark green, about 8-10 minutes.
3.In a heavy bottomed kadai, heat the remaining oil, splutter mustard seeds, then add in cumin seeds, once it crackles, add the methi seeds.
4.When the methi seeds change color, add the dried red chillies, asafoetida and curry leaves.
5.Next, add in the chopped onions, sauté until it turns golden brown.
6.Add in ginger garlic paste, sauté for another 30 seconds, until fragrant.
7.Add besan, sauté for 2-3 minutes, until the rawness of besan goes away.
8.Add in the spices – red chilli, Kashmiri chilli powder, cumin, coriander powder, turmeric powder and kasoori methi. Sauté on low heat for another few seconds until the rawness of spices is gone. Do not burn the spices. Sprinkle some water, if it sticks to the pan, and then sauté.
9.Lower the heat, add whisked yogurt, mix on low heat, stir continuously for 1-2 minutes. Cover and let it cook on low heat for 5 minutes. You will know the masala is cooked when you see oil floating on top.
10.Add some water now if you want a gravy consistency, bring to a boil. I added 3/4 cup water as I like a gravy consistency. The gravy thickens as it cools down, so adjust the consistency accordingly.
11.Add in the fried okra, sprinkle garam masala, salt to taste, mix well. Taste for seasonings, adjust salt if required. Cover and let it simmer for another 2-3 minutes on low heat. Switch off the heat and garnish with cilantro. Serve with rice/chapati or any other flatbread.
NOTE
1.You can also add tomatoes. After sautéing ginger garlic paste, add 2 tomatoes, finely chopped and sauté until it leaves oil, then proceed from step 7. Reduce the yogurt to 1/2 cup or else it may get overly tangy.
HOW TO MAKE DAHI BHINDI | BHINDI WITH YOGURT?
Dahi Bhindi Recipe (Okra Simmered In A Spiced & Tangy Yogurt Curry)
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 200 grams okra/lady finger/bhindi
- 3/4 cup yogurt/curd, whisked until smooth
- 1 cup finely chopped onions
- 2 tsp ginger-garlic paste
- 3 dried red chillies, broken into half
- 6-7 curry leaves
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/8 tsp methi (fenugreek seeds), optional
- 1/8 tsp hing (asafoetida)
- 1/2 tsp red chilli powder
- 1 tsp Kashmiri chilli powder
- 2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 tbsp kasoori methi (dried fenugreek leaves)
- 1/4 tsp garam masala
- 1 tbsp besan (gram flour)
- 3 tbsp oil
- 2-3 tbsp finely chopped cilantro
- Salt, to taste
Instructions
- Wash the okra, pat dry with a clean kitchen napkin. Make sure it is really dry. Cut the crown and tip. Cut okra into 2-inch pieces ( or as desired). I prefer to keep them long.
- Heat 1 tablespoon oil in a non-stick pan, sauté okra on medium heat until it turns tender and the color changes to dark green, about 8-10 minutes.
- In a heavy bottomed kadai, heat the remaining oil, splutter mustard seeds, then add in cumin seeds, once it crackles, add the methi seeds.
- When the methi seeds change color, add the dried red chillies, asafoetida and curry leaves.
- Next, add in the chopped onions, sauté until it turns golden brown.
- Add in ginger garlic paste, sauté for another 30 seconds, until fragrant.
- Add besan, sauté for 2-3 minutes on medium-low heat, until the rawness of besan goes away.
- Add in the spices - red chilli, Kashmiri chilli powder, cumin, coriander powder, turmeric powder and kasoori methi. Sauté on low heat for another few seconds until the rawness of spices is gone. Do not burn the spices. Sprinkle some water, if it sticks to the pan, and the
- Lower the heat, add whisked yogurt, mix on low heat, stir continuously for 1-2 minutes. Cover and let it cook on low heat for 5 minutes. You will know the masala is cooked when you see oil floating on top.
- Add some water now if you want a gravy consistency, bring to a boil. I added 3/4 cup water as I like a gravy consistency. The gravy thickens as it cools down, so adjust the consistency accordingly.
- Add in the fried okra, sprinkle garam masala, salt to taste mix well. Taste for seasonings, adjust salt if required. Cover and let it simmer for another 2-3 minutes on low heat. Switch off the heat and garnish with cilantro. Serve with rice/phulkas or any other flatbread.
Notes
- You can also add tomatoes. After sautéing ginger garlic paste, add 2 tomatoes, finely chopped and sauté until it leaves oil, then proceed from step 7. Reduce the yogurt to 1/2 cup or else it may get overly tangy.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
Dahi Bhindi Recipe (Okra Simmered In A Spiced & Tangy Yogurt Curry)
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 200 grams okra/lady finger/bhindi
- 3/4 cup yogurt/curd, whisked until smooth
- 1 cup finely chopped onions
- 2 tsp ginger-garlic paste
- 3 dried red chillies, broken into half
- 6-7 curry leaves
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/8 tsp methi (fenugreek seeds), optional
- 1/8 tsp hing (asafoetida)
- 1/2 tsp red chilli powder
- 1 tsp Kashmiri chilli powder
- 2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 tbsp kasoori methi (dried fenugreek leaves)
- 1/4 tsp garam masala
- 1 tbsp besan (gram flour)
- 3 tbsp oil
- 2-3 tbsp finely chopped cilantro
- Salt, to taste
Instructions
- Wash the okra, pat dry with a clean kitchen napkin. Make sure it is really dry. Cut the crown and tip. Cut okra into 2-inch pieces ( or as desired). I prefer to keep them long.
- Heat 1 tablespoon oil in a non-stick pan, sauté okra on medium heat until it turns tender and the color changes to dark green, about 8-10 minutes.
- In a heavy bottomed kadai, heat the remaining oil, splutter mustard seeds, then add in cumin seeds, once it crackles, add the methi seeds.
- When the methi seeds change color, add the dried red chillies, asafoetida and curry leaves.
- Next, add in the chopped onions, sauté until it turns golden brown.
- Add in ginger garlic paste, sauté for another 30 seconds, until fragrant.
- Add besan, sauté for 2-3 minutes on medium-low heat, until the rawness of besan goes away.
- Add in the spices - red chilli, Kashmiri chilli powder, cumin, coriander powder, turmeric powder and kasoori methi. Sauté on low heat for another few seconds until the rawness of spices is gone. Do not burn the spices. Sprinkle some water, if it sticks to the pan, and the
- Lower the heat, add whisked yogurt, mix on low heat, stir continuously for 1-2 minutes. Cover and let it cook on low heat for 5 minutes. You will know the masala is cooked when you see oil floating on top.
- Add some water now if you want a gravy consistency, bring to a boil. I added 3/4 cup water as I like a gravy consistency. The gravy thickens as it cools down, so adjust the consistency accordingly.
- Add in the fried okra, sprinkle garam masala, salt to taste mix well. Taste for seasonings, adjust salt if required. Cover and let it simmer for another 2-3 minutes on low heat. Switch off the heat and garnish with cilantro. Serve with rice/phulkas or any other flatbread.
Notes
- You can also add tomatoes. After sautéing ginger garlic paste, add 2 tomatoes, finely chopped and sauté until it leaves oil, then proceed from step 7. Reduce the yogurt to 1/2 cup or else it may get overly tangy.
This Vegetarian Pasta Primavera is a light, quick, and delicious dish, perfect for busy weeknights! It can be easily adapted to whatever vegetables you have at hand.
Pasta Primavera is a delicious dish that celebrates the flavors of spring vegetables! The term primavera stands for ‘spring vegetables’! I see no reason why this veggie pasta primavera cannot be enjoyed throughout the year. It’s loaded with the goodness of veggies. For a healthy pasta primavera, use lentil or whole wheat pasta.
Pasta Primavera is a dish of Italian origin, with an American touch! if you’d like to know more about how this dish originated, you can read it here.
My version of pasta primavera is light and delicious , it has no cream , making it a very satisfying meal! All the deliciousness lies in the beautiful, sweet flavor of the veggies. I’ve added a bit of red pepper flakes for that slight kick, which you may feel free to skip.
I love to keep the veggies chunky here, for a simple reason I love the bite of the veggies along with the pasta, and secondly, they do not get all mushy as they would if cut very fine. You can totally adapt this easy pasta primavera recipe to customize it to your liking. You can also add cream if you wish, or a bit of marinara sauce as well. Traditionally this dish uses spaghetti, but I’ve used penne pasta, you may use fettuccine, linguine, tortellini, capellini, rigatoni, fusilli, tagliatelle, orecchiette, ziti, etc or any other pasta of your choice.
- STEP BY STEP INSTRUCTIONS TO MAKE NO-CREAM PASTA PRIMAVERA WITH SAUTEED VEGETABLES | PENNE PRIMAVERA
- HOW TO MAKE PASTA PRIMAVERA | NO-CREAM PENNE PRIMAVERA?
- No-Cream Pasta Primavera Recipe | Vegetarian Pasta Primavera
STEP BY STEP INSTRUCTIONS TO MAKE NO-CREAM PASTA PRIMAVERA WITH SAUTEED VEGETABLES | PENNE PRIMAVERA
1.Cook pasta as per package instructions. Reserve 1/4 cup of pasta water and set aside. Drain pasta in a colander, apply some oil and set aside. In the meanwhile dice all your veggies and set aside.
2.Heat olive oil and butter in a heavy bottomed pan, add onions, mushrooms, and garlic. Saute on medium, heat for about 3-5 minutes until the mushrooms and onions are tender. Do not brown the garlic or onion.
3.Next add in the diced zucchini, yellow squash and bell peppers. Saute for about 5-7 minutes until the veggies are tender. Do not make them mushy. Depending on how big or small you have cut them, the veggies may take more or less time to cook. Try and maintain a uniform size for all of them.
4.Next add in tomatoes, Italian seasoning, red pepper flakes, freshly ground pepper and chopped basil. Cook for another 2 minutes until tomatoes are tender but not mushy.
5.Add in reserved pasta water. Let it cook until it heats through. Check for salt and adjust accordingly.
6.Toss in the pasta along with lemon juice. Mix well, switch off the heat. Sprinkle some more olive oil if desired & grated parmesan cheese before serving.
NOTES
1.Feel free to add any vegetable to this dish. I added whatever I had in my refrigerator.
2.Adjust the seasonings as per your taste.
3.If you have time to spare, you can roast the vegetables with salt, pepper, olive oil, fresh herbs until tender (@400 F for 20-25 minutes, tossing them once in between), and then add them to the pasta after sautéing onion, mushrooms, and garlic. The caramelized veggies add an amazing flavor to the dish.
4.For another delicious variation, make pesto primavera , stir in a tablespoon or 2 of pesto after mixing the penne with the veggies.
- You can also add some rotisserie chicken if you wish to make chicken pasta primavera.
HOW TO MAKE PASTA PRIMAVERA | NO-CREAM PENNE PRIMAVERA?
No-Cream Pasta Primavera Recipe | Vegetarian Pasta Primavera
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 8 oz penne pasta
- 2 large garlic cloves
- 1/2 cup chopped onions
- 1 cup sliced mushrooms
- 1 & 1/2 cup diced yellow squash
- 3/4 cup diced zucchini
- 1 cup cubed bell peppers
- 1/2 cup roughly diced Roma tomatoes/cherry tomatoes/ tomatoes of your choice
- 2 tsp Italian seasoning
- 1/4 tsp red pepper flakes, adjust as per desired heat, optional
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 8-10 nos. fresh Basil leaves, substitute with 1 tsp dried basil
- 1/4 cup reserved pasta water/water/vegetable stock
- 1 tbsp lemon juice
- 1/3 cup parmesan cheese
- Salt and pepper, to season
Instructions
- Cook pasta as per package instructions. Reserve 1/4 cup of pasta water and set aside. Drain pasta in a colander, apply some oil and set aside. In the meanwhile dice all your veggies and set aside.
- Heat olive oil and butter in a heavy bottomed pan, add onions, mushrooms, and garlic. Saute on medium, heat for about 3-5 minutes until the mushrooms and onions are tender. Do not brown the garlic or onion.
- Next add in the diced zucchini, yellow squash and bell peppers. Saute for about 5-7 minutes until the veggies are tender. Do not make them mushy. Depending on how big or small you have cut them, the veggies may take more or less time to cook. Try and maintain a uniform size for all of them.
- Next add in tomatoes, Italian seasoning, red pepper flakes, freshly ground pepper and chopped basil. Cook for another 2 minutes until tomatoes are tender but not mushy.
- Add in reserved pasta water. Let it cook until it heats through. Check for salt and adjust accordingly.
- Toss in the pasta along with lemon juice. Mix well, switch off the heat. Sprinkle some more olive oil if desired & grated parmesan cheese before serving.
Notes
- Feel free to add any vegetable to this dish. I added whatever I had in my refrigerator.
- Adjust the seasonings as per your taste.
- If you have time to spare, you can roast the vegetables with salt, pepper, olive oil, fresh herbs until tender (@400 F for 20-25 minutes, tossing them once in between), and then add them to the pasta after sautéing onion, mushrooms, and garlic. The caramelized veggies add an amazing flavor to the dish.
- For another delicious variation, make pesto primavera , stir in a tablespoon or 2 of pesto after mixing the penne with the veggies.
- You can also add some rotisserie chicken if you wish to make chicken pasta primavera.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
