Hyderabadi Dahi Bhindi

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The traditional South Indian vendakkai roast is probably Madhav's THE most favorite dish and that's all I have made with okra in the last 2.5 years! Today I wanted to try something different (of course, somebody was very disappointed with the idea!) and dahi-bhindi has always been on my list, I remembered a recipe from one of my all time favorites - Monsoon Spice!

Hyderabadi Dahi-Bhindi
Adapted from Sia's Hyderabadi Dahi Bhindi Masala @ Monsoon Spice

Ingredients:
Bhindi/Okra/Vendakkai - 30-40, chopped into 1/2" discs
Onion - 1/2 of a medium, finely chopped
Tomato - 1/2 of a medium, finely chopped
Ginger-garlic paste - 2 tbsp
Yogurt - 1/2 cup
Sugar - 1/4 tsp
Salt to taste


Seasoning - mustard seeds (1/2tsp), urad daal (1/2 tsp), jeera seeds (1/2 tsp), heeng powder (1/4 tsp), dry red chilis (2, halved), fresh curry leaves (1 sprig)


Masalas - Turmeric powder, red chili powder, garam masala, dhania powder, kasuri methi - according to your taste, tamarind paste (1/2 tsp or you can use some amchur powder instead)

For the Paste:
Cashews - 10 (soaked in 1/4 cup of hot milk for about 10 minutes)
Fresh grated coconut - 2-3 tbsp
Grind the soaked cashews and coconut along with the milk to an almost-fine paste and set aside. 


Heat a tbsp of oil in a non stick pan and roast the okra till it is roasted brown; remove and set aside.
Heat some more oil and prepare the seasoning. Next, add the onion, saute a little bit and then add the ginger-garlic paste and all the masalas. When the onion turns translucent, mix in the tomatoes and saute till it is well cooked. Reduce the flame and add the paste and mix well for about a minute or two and then add the yogurt, sugar and salt. You can add some water if you desire a gravy consistency. (After I made the paste, I rinsed the blender with about 1/2 cup of water and used that here.) Bring the curry to a quick boil (1 minute) and add the roasted okra. Let it sit for another 1-2 minutes and remove from fire. Your dahi bhindi is ready!