Prep time
10 minutes
Cook time
18 - 20 minutes
Servings
3
Function
Saute
What You'll Need
Dahi Wale Bhindi
Tender okra simmered in a mildly spiced yoghurt gravy — a comforting, tangy sabzi from North Indian kitchens, made in one pot.
Ingredients :
1. 250 g bhindi (okra), cut into 1-inch pieces
2. 1 tbsp oil
3. ½ tsp cumin seeds
4. 1 pinch hing (asafoetida)
5. 1 small onion (finely chopped)
6. 1 tsp ginger-garlic paste
7. 1 cup whisked yoghurt (room temperature)
8. ¼ tsp turmeric powder
9. ½ tsp red chilli powder
10. ½ tsp coriander powder
11. ½ tsp garam masala
12. Salt to taste
13. 2 tbsp chopped coriander (for garnish)
Procedure :
1. Switch on Sauté mode in the MultiCook. Add oil and let it heat.
2. Add cumin seeds and hing. Let them splutter.
3. Add bhindi and sauté for 4–5 minutes until lightly softened. Remove and set aside.
4. In the same pot, add onion and sauté till translucent.
5. Add ginger-garlic paste and cook for 1 minute.
6. Add turmeric, chilli, coriander powder, and salt. Mix well.
7. Lower the heat, then slowly add whisked yoghurt, stirring continuously to avoid curdling.
8. Return sautéed bhindi to the pot. Mix gently to coat.
9. Cover and cook for 5–6 minutes, stirring once midway.
10. Sprinkle garam masala, garnish with coriander, and serve hot.
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