Dahi Bhindi is a quick, easy-to-make, healthy recipe prepared using okra or lady's finger, thick yogurt or curds, and simple tempering.
This dahi wali bhindi, also known as bhenda gojju, is one of the most popular recipes in Konkani cuisine that is served with steamed rice, parboiled rice, or chapati.
Bhindi or okra is very tasty when cooked right. But if not cooked properly, it turns out slimy, which makes it unpleasant to eat. Thus some people avoid cooking it. Check out my tips to cook bhindi perfectly.
How to prevent bhindi or okra from turning slimy or sticky?
Always ensure you wash the okra under running water before cutting them to desired shape and size. The more moisture content inside the okra, the slimier it will be when cooked. So once you wash the whole bhindis, pat them dry before cooking.
When cooking it for recipes like this, do not cover the pan. Cook it uncovered.
Add salt only at the end when the bhindi is cooked through. Else it will release water and make it slimy.
Try to cook okras on medium to medium-high flame. Always cook them uncovered. Do not overcook.
While cooking, for some reason, if okras start turning slimy, add sour agents like tomato, tamarind water, mango powder, or vinegar to avoid it from getting slimy.
Ingredients
12 to 15 Lady finger or Okra or Bhindi
2 Green chilies
½ + ½ teaspoon Salt, adjust to taste
1.5 + 1 tablespoon Oil
½ teaspoon Mustard seeds
1 teaspoon Urad dal
1 Dry red chile
6 to 8 Curry leaves
1.5 cups Thick yogurt or Curds or Dahi
How to make Dahi Bhindi | Bendekayi Gojju | Okra With Yogurt
How to cook okra on the stove?
Wash and pat dry the bhindi or okra. Trim the ends. Cut them into 1 cm thick pieces.
In a pan on medium flame, add 1.5 tablespoon of oil, chopped bhindi, and green chilies, and saute on medium to medium-high flame uncovered for 8 to 10 minutes or until bhindi gets cooked through and charred slightly.
Now add ½ teaspoon salt, mix and switch off the flame. Check out the video here for more details.
Prepare the tempering
In a pan on medium flame, heat 1 tablespoon of oil. Once hot, add mustard seeds.
When they start to splutter, add urad dal, curry leaves, red chilies, and saute until urad dal becomes light golden in color. Switch off the flame.
How to make dahi wali bhindi?
In a bowl, add yogurt or curds and whisk it for a minute. If it is too thick, add 1 to 2 tablespoon of water and adjust the consistency.
To this, add salt to taste, sauteed bhindi, the tempering prepared earlier, and mix well.
Serve immediately and enjoy. If you are serving it later, mix the bhindi with yogurt just before serving.
Tips & Variations
- Instead of adding green chilies with okra, you can directly add finely chopped green chilies to the yogurt if you like extra heat.
- If you are not preparing it on fasting or vrat days, you can even add 2 to 3 crushed garlic cloves to the tempering or a pinch of hing (asafoetida). The addition of garlic/hing will enhance the taste of your dish.
- The consistency of the yogurt can be adjusted to your liking by adding more water if needed.
Video recipe
Video recipe for Dahi Bhindi | Bendekayi Gojju | Okra With Yogurt
Recipe Card
Detailed recipe for Dahi Bhindi | Bendekayi Gojju | Okra With Yogurt
Recipe card
Dahi Bhindi | Bendekayi Gojju | Okra With Yogurt | Best Bhindi Recipe
Ingredients
- 12 to 15 Okra or Lady finger or Bhindi
- 2 Green chilies
- ½ + ½ teaspoon Salt , adjust to taste
- 1.5 + 1 tablespoon Oil
- ½ teaspoon Mustard seeds
- 1 teaspoon Urad dal
- 1 Dry red chile
- 6 to 8 Curry leaves
- 1.5 cups Yogurt or Curd
Instructions
How To Cook Okra On The Stove?
- Wash and pat dry the bhindi or okra. Trim the ends. Cut them into 1 cm thick pieces.12 to 15 Okra
- In a pan on medium flame, add 1.5 tablespoon of oil, chopped bhindi, and green chilies, and saute on medium to medium-high flame uncovered for 8 to 10 minutes or until bhindi gets cooked through and charred slightly.1.5 + 1 tablespoon Oil, 2 Green chilies
- Now add ½ teaspoon salt, mix, and switch off the flame. Check out the video here for more details.½ + ½ teaspoon Salt
Prepare The Tempering
- In a pan on medium flame, heat 1 tablespoon of oil. Once hot, add mustard seeds.1.5 + 1 tablespoon Oil, ½ teaspoon Mustard seeds
- When they start to splutter, add urad dal, curry leaves, red chilies, and saute until urad dal becomes light golden in color. Switch off the flame.1 teaspoon Urad dal, 1 Dry red chile, 6 to 8 Curry leaves
How To Make Dahi Wale Bhindi?
- In a bowl, add yogurt or curds and whisk it for a minute. If it is too thick, add 1 to 2 tablespoon of water and adjust the consistency.1.5 cups Yogurt
- To this, add salt to taste, sautéed bhindi, the tempering prepared earlier, and mix well.½ + ½ teaspoon Salt
- Serve immediately and enjoy. If you are serving it later, mix the bhindi with yogurt just before serving.
Notes
- Instead of adding green chilies with okra, you can directly add finely chopped green chilies to the yogurt if you like extra heat.
- If you are not preparing it on fasting or vrat days, you can even add 2 to 3 crushed garlic cloves to the tempering or a pinch of hing (asafoetida). The addition of garlic/hing will enhance the taste of your dish.
- The consistency of the yogurt can be adjusted to your liking by adding more water if needed.
Nutrition
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Janessa
I had never heard of Dahi Bhindi before but it sounds delicious. I will definitely be giving this recipe a try soon. Thank you for such thorough directions.
Carrie Robinson
I haven't heard of this before, but I am totally intrigued now. Looks and sounds delicious. 🙂
Toni
This is surprisingly amazing!! Turned out so good! Definitely worth a try!
Jacqueline Meldrum
I've never tried okra before, so it's good to have a recipe I feel confident about
Chef Mireille
Being from the Caribbean, we eat a lot of okra but never had it cooked this way before. I was so pleasantly surprised how delicious it was and will definitely be making it a repeater recipe.