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Okra in Yogurt Gravy (दही भिंडी)

About Okra in Yogurt Gravy (दही भिंडी)

Dahi Bhindi, or Okra in Yogurt Gravy, is a flavorful and relatively common vegetarian dish in Nepal. It's a delightful way to enjoy okra (bhindi) with the tanginess of yogurt, creating a light yet satisfying meal often paired with rice or roti. While not a traditional Nepali staple like dal bhat, it is a popular choice in homes and restaurants, especially during the warmer months.

Picture of Okra in Yogurt Gravy

History

The history of Dahi Bhindi in Nepal is not extensively documented, likely because it's a more contemporary dish compared to traditional Nepali cuisine. However, the ingredients and preparation style hint at Indian influences, as okra and yogurt are both common elements in Indian cooking. The widespread availability of these ingredients, especially in the southern Terai region of Nepal bordering India, likely facilitated the dish's adoption into Nepali cuisine. Dahi Bhindi, therefore, represents a fusion of regional flavors and cooking styles, finding its own space in Nepali households. It has become increasingly popular due to its ease of preparation, nutritional value, and its appealing taste for vegetarian palates.

Fact 1

Dahi Bhindi is a good source of fiber, vitamins, and minerals.

How to prepare?

okra - 250 grams, washed and cut into 1-inch piecesyogurt - 1 cup, plainonion - 1 medium, finely choppedginger-garlic paste - 1 tablespoonturmeric powder - 1/2 teaspooncumin powder - 1/2 teaspooncoriander powder - 1 teaspoonred chili powder - 1/2 teaspoon, or to tastegaram masala - 1/4 teaspoonmustard oil - 2 tablespoonssalt - to tastefresh coriander leaves - for garnishing

Learn step by step to prepare Okra in Yogurt Gravy

  • 1
    Heat mustard oil in a pan or kadai.
  • 2
    Add the chopped okra and fry on medium-high heat until lightly browned and slightly softened. Remove and set aside.
  • 3
    In the same pan, add a little more oil if needed. Add chopped onions and sauté until golden brown.
  • 4
    Add ginger-garlic paste and sauté for another minute until fragrant.
  • 5
    Add turmeric powder, cumin powder, coriander powder, and red chili powder. Sauté for a few seconds, being careful not to burn the spices.
  • 6
    Whisk the yogurt until smooth. Reduce the heat to low and slowly add the yogurt to the pan, stirring continuously to prevent curdling.
  • 7
    Add salt and garam masala. Bring the gravy to a gentle simmer, stirring occasionally. Cook for 3-4 minutes.
  • 8
    Add the fried okra to the gravy and gently mix. Cook for another 2-3 minutes, allowing the okra to absorb the flavors.
  • 9
    Garnish with fresh coriander leaves. Serve hot with rice or roti.
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