200 to 250 gms bhindi/okra
1 medium onion, finely chopped
2 medium ripe red tomatoes + 6-7 whole cashews, chopped - blended to a smooth paste
½ cup yogurt/curd, whisked till smooth
3-4 garlic + ½ inch ginger - crushed to a paste in a mortar and pestle
1.5 tbsp gram flour/besan
½ tsp cumin seeds/jeera
½ tsp coriander powder/dhania powder
¼ tsp red chili powder/lal mirch powder
¼ tsp turmeric powder/haldi
¼ or ½ tsp garam masala powder - if homemade or very strong, then just add ¼ tsp
2 cups water
1 to 2 tbsp cream
2 tbsp oil for sauting the okra
1 tbsp ghee or oil for the sauce
Salt as required
- Rinse the okra/bhindi in water for a couple of times.
- Dry the bhindi with a kitchen towel or spread them on a plate and let them dry on their own.
- Trim off the head and tail of the bhindi. Chop the bhindi in 1 inch pieces. Keep aside the chopped bhindi.
- Heat the 2 tbsp oil in a pan. Add the chopped bhindi and saute for atleast 8-10 minutes on a low flame till they change color and are cooked.
- Remove the sauted bhindi and keep aside.
- Puree the tomatoes and cashews to a smooth paste in a blender or chutney grinder.
- With a wired whisk, whip the yogurt till smooth.
- Heat up the same pan in which we sauted the bhindi.
- Add 1 tbsp oil or ghee. Crackle the cumin seeds first.
- Add the chopped onion and saute till the onions caramelize or turn golden.
- Add the ginger-garlic paste and saute for about 15-20 seconds or till the raw aroma goes away.
- Add the tomato-cashew paste and saute till oil starts to leave the sides of the mixture.
- The onion-tomato-cashew masala paste has to be sauted very well.
- Keep on stirring often for uniform sauting.
- The whole masala should come together and you should be able to see the oil or fat leaving the sides of the masala.
- Add gram flour and saute for 1-2 minutes or more on a low flame till the raw aroma of the gram flour goes away.
- Add all the spice powders and saute again for a minute.
- Switch off the fire and place the pan down. Add the whisked yogurt and water to the pan.
- Stir well with a wired whisk and add the sauted bhindi and salt.
- Keep the pan on the fire and simmer the sauce till the mixture starts to thicken and you see the oil or ghee floating on top.
- Add the crushed kasuri methi along with the cream and simmer for half a minute.
- Serve dahi wali bhindi with some hot phulkas, naan or rotis.
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