Dahi Bhindi | Bendekayi Gojju | Okra With Yogurt | Best Bhindi Recipe

5 from 6 votes

Dahi Bhindi is a quick, easy-to-make, healthy recipe prepared using okra or lady’s finger, thick yogurt or curds, and simple tempering.

Prep Time5

Cook Time10

Total Time15

Course: Dinner, Lunch, Side Dish

Cuisine: Coastal Karnataka, Indian, Mangalore, South Indian, Udupi

Servings:

Calories: 117kcal

Author: Kushi

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

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

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.

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.