You may also like: Okra besan recipe, capsicum besan recipe. Hyderabadi Dahi Bhindi Masala Serves: 2 – 4 as a side dish INGREDIENTS: 3 cups Bhindi/Okra, washed, dried and cut into small pieces 8 shallots, sliced fine (or use 1 large onion) 2 tomatoes, finely chopped (or 1 tbsp tomato paste) 1 tsp ginger garlic Paste A pinch of sugar (optional) 1 cup yogurt, beaten 1 tbsp grated coconut, fresh/frozen 8 cashew nuts, soaked in warm milk for at least 10 mins A generous pinch of kasuri methi / dried fenugreek leaves 1 tsp garam masala ½ -1 tsp red chilli powder ½ tsp turmeric powder ½ tsp amchur / dry mango powder 1 tsp coriander powder / malli podi 1 tbsp oil Salt to taste For Tempering: 1 tsp Mustard Seeds ½ tsp Jeera/Cumin Seeds 1 tsp Urad Dal/Split Black Lentils 2-3 Dry Red Chillies, halved A Pinch of Hing/Asafoetida Few Curry Leaves 1 tbsp Oil INSTRUCTIONS:

  1. Sia’s tip: Sprinkle little salt to okra pieces and mix well. Keep it aside for half an hour. This helps in reducing the sliminess while frying the okra. I did this and it worked!
  2. Heat 1 tbsp of oil in a pan and add okra pieces to it. Fry them continuously at high flame till they turn brown retaining their crispiness, about 7-10 mins. Alternatively you can also deep fry them. Transfer these fried okras to a plate lined with kitchen/paper towel and set aside.
  3. Grind soaked cashews and coconut to smooth paste adding the milk used for soaking. Set aside.
  4. Heat oil for tempering in a pan and add mustard seeds to it. When they pop, add cumin seeds, urad dal, dry red chillies, hing and curry leaves and sauté it for a minute till the dal turns golden brown in colour.
  5. Now add finely chopped onions and fry till they turn light golden. Add ginger-garlic paste and fry for another minute. Add all the dry masalas – garam masala, red chilli powder, amchur, turmeric and coriander powder – along with kasuri methi and fry for a minute in sim.
  6. Mix in finely chopped tomatoes (if using) and sauté till they turn pulpy and release their juice, about 2 minutes (or add the tomato paste at this stage). Now add ground cashew-coconut paste and mix well. Keep stirring for a minute.
  7. Add yogurt, sugar and salt to taste and stir well. Depending on the consistency of gravy required, add ½-1 cup of water and mix well. Simmer the gravy and let it cook uncovered for another 5 minutes.
  8. Mix in fried okra and adjust salt. Add little more water if you think the gravy is too thick and simmer for another 3-5 minutes.
  9. Done! Serve with rotis or any mixed rice.