Dahiwali Bhindi

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 700 g okra, slit lengthwise
• 2 tablespoons amchoor powder
• 1 teaspoon black salt
• 1 tablespoon coriander powder
• 1 teaspoon fennel powder
• 1 teaspoon cumin powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• oil (for cooking)
• 2 onions, sliced fine
• 1 teaspoon chili powder
• 1 teaspoon turmeric powder
• 200 ml yoghurt
• salt
• ginger, julienned (for garnish)

Recipe

• 1 mix all the masala ingredients in a bowl and stuff the slit bhindi with this mixture.
• 2 heat oil in a kadai, add the onions and sauté over low heat until translucent and glossy.
• 3 then add the chilli powder and turmeric powder mixed in a little water.
• 4 stir-fry until the water evaporates.
• 5 add the stuffed bhindi (do not stir with a ladle at this point).
• 6 cover and cook over medium heat for about 10 minutes.
• 7 remove the kadai from the fire and stir in the yoghurt and salt.
• 8 return the kadai to the fire and cook for four to five minutes.
• 9 remove and check if the bhindi is cooked.
• 10 garnish with juliennes of ginger and serve hot.