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Okra in Yogurt Sauce / Dahi Bhindi
Okra in Yogurt Sauce / Dahi Bhindi

Before you jump to Okra in Yogurt Sauce / Dahi Bhindi recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Getting A Healthy Eater

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We hope you got insight from reading it, now let’s go back to okra in yogurt sauce / dahi bhindi recipe. You can have okra in yogurt sauce / dahi bhindi using 18 ingredients and 10 steps. Here is how you do that.

The ingredients needed to prepare Okra in Yogurt Sauce / Dahi Bhindi:
  1. You need 1/4 kg Okra
  2. Use 4 tbsp Oil
  3. Prepare 1/4 tsp Cumin Seeds
  4. Provide 1 Onion (Chopped)
  5. Prepare 1 tbsp Ginger Garlic Paste
  6. You need 2 Tomatoes
  7. Provide 10-12 Cashewnuts
  8. Use 1 tbsp Gram flour/ besan
  9. Prepare 1 tsp Chilli Powder
  10. Get 1 tbsp Coriander Powder
  11. Provide 1/4 tsp Turmeric Powder
  12. Get 1/4 tsp Garam Masala
  13. Get 1/2 cup Whisked Curd
  14. Take 2 cups Water
  15. Get to taste Salt
  16. Use 1/2 tsp Crushed Kasuri Methi (Dry Fenugreek Leaves)
  17. You need 2 tbsp Cream
  18. Take 1 tbsp Coriander Leaves
Steps to make Okra in Yogurt Sauce / Dahi Bhindi:
  1. Wash the okras nicely and pat them dry. Cut them into 1" pieces. In a cooking pan, heat 2 tbsp oil and on low flame saute the okras for 10 minutes. Remove and keep aside.
  2. In a blender, add 2 tomatoes and 10 to 12 cashewnuts and blend to a smooth paste and keep aside.
  3. In the same pan, heat more oil. Add cumin seeds and let it sizzle. Add onions and saute till the onions are translucent.
  4. Add ginger garlic paste and saute till the raw smell leaves.
  5. Add tomato-cashewnut paste and saute till the oil leaves the sides of the mix. The mix should come together.
  6. Add gram flour and saute for 2 minutes.
  7. Add chilli powder, coriander powder, turmeric powder and garam masala and off the heat.
  8. Add half cup whisked yogurt and 2 cups water. Stir with a wired whisk. Add sauted Bhindi and salt. Keep the pan on heat again. Simmer till the mix thickens and oil floats on top.
  9. Add crushed kasuri methi (Dry fenugreek leaves) and cream. Simmer for a minute.
  10. Garnish with coriander leaves. Serve with naan/rotis.

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