Hyderabadi Dahi Bhindi Masala

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Bhindi masala is a popular recipe. There are a number of versions of the recipe. However here we have a entirely different and delicious vegetarian recipe of bhindi masala with a creamy and tangy twist.

As the name suggests, Hyderabadi dahi bhindi masala is prepared with yogurt. The creamy yogurt with cashew nuts and coconut make this recipe an absolute delight. The use of curry leaves while tempering imparts a wonderful aroma to this dish which is sure to tempt you. Apart from this, the amount of spices used in the recipe is quite less. So, if you prefer less spicy vegetarian recipes then this recipe is just perfect for you.

Here goes the recipe for Hyderabadi dahi bhindi masala.

Serves: 3-4

Preparation time: 15 minutes

Cooking time: 20 minutes

Ingredients

• Bhindi (lady finger)- 500gms
• Onion- 1 (finely chopped)
• Tomatoes- 2 (finely chopped)
• Ginger-garlic paste- 1tsp
• Yogurt- 1 cup
• Grated coconut- 1tbsp
• Cashew nuts- 8
• Garam masala- 1tsp
• Red chilli powder- 1tsp
• Turmeric powder- ½ tsp
• Dry mango powder- 1tsp
• Oil- 2tbsp
• Salt- as per taste
• Water- 1 cup

For tempering

• Mustard seeds- 1tsp
• Cumin seeds- ½ tsp
• Urad dal- ½ tsp
• Dry red chillies- 2-3
• Hing (asafoetida)- a pinch
• Curry leaves- 6-7
• Oil- 1tbsp

Procedure

1. Wash, cut and dry the bhindis properly. Keep it aside.
2. Soak the cashew nuts in warm water for 10 minutes. After that grind it with the grated coconut in a mixer into a smooth paste. Keep it aside.
3. Heat one tablespoon of oil in a pan and fry the bhindis on medium flame for about 5 minutes.
4. Once done, switch off the flame and transfer the fried bhindis into a container and let it cool.
5. Now heat one tablespoon of oil in a pan and add mustard seeds. Once it splutters, add cumin seeds, hing, dry red chillies, curry leaves, urad dal one by one and fry for about a minute.
6. Now add chopped onions and fry for another 3 minutes till they become transparent.
7. Add ginger-garlic paste, dry mango powder, red chilli powder, garam masala powder, turmeric powder and saute for about 2 minutes on medium flame.
8. Now add the tomatoes and cook for 3-4 minutes.Then add the cashew-coconut paste and cook for another 2 minutes.
9. Add yogurt, salt and stir well for a minute.
10. Add half a cup of water and mix well.
11. Now add the fried bhindis and cook uncovered for 5 minutes on low flame.
12. Once done, switch off the flame and Hyderabadi dahi bhindi masala is ready to serve.

Hyderabadi dahi bhindi masala can be enjoyed with steamed basmati rice or rotis.