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–+ servings

Bhindi masala recipe | chaaswali or dahiwali bhindi recipe | okra yogurt gravy recipe

Author Nehas Cook Book
4 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Curry
Cuisine Indian
Servings 4 servings

Ingredients
 

  • 250 grm bhindi - lady fingers or okra
  • 3 tbsp oil + 3 tbsp oil
  • ½ cup bhavnagari gathiya or 2 tbsp besan
  • 3-4 methi dana
  • 1 tsp cumin seeds
  • Pinch of hing
  • 1 cup chopped onion
  • 2 green chilli slits
  • 1 tsp dry garlic chutney
  • ¼ tsp turmeric powder
  • 1 tsp coriander powder
  • 1.5 tsp kashmiri red chilli powder
  • ½ tsp cumin powder
  • Salt to taste
  • 2 cup buttermilk - chaas
  • ½ tsp garam masala
  • ¼ tsp kasuri methi

Instructions

  • Clean the bhindi, and trim the head and tail. Slice it into medium size pieces.
  • Heat oil in a pan, add bhindi and salt. Lower the flame, keep stirring at regular interval and cook till the bhindi become soft.
  • Remove it to a plate and keep it aside.
  • Heat oil in a pan, add cumin seeds and hing. Add chopped onion, and green chili slits and sauté till onion become soft and translucent.
  • Add gathiya powder and sauté till oil separates from its sides.
  • Then add dry garlic chutney, turmeric powder, red chilli powder, cumin powder and coriander powder. Mix well.
  • Then add buttermilk (chaas), and stir continuously till the mixture comes to boil. Cover and let it simmer for 5-7 minutes on low flame.
  • Then add the cooked bhindi and simmer for 3-4 minutes.
  • Add garam masala and kasuri methi. Mix well.
  • Finally, add coriander leaves and serve bhinda nu shaak with paratha or rice.

Notes

  • Properly dry bhindi before cutting it into pieces.
  • cut bhindi into medium size pieces.
  • Do not cover the pan while cooking bhindi.
  • gathiya powder gives thickness to the gravy.
  • Sauté masala on low flame gives good color and flavor to shaak.
  • Stir continuously after adding buttermilk to the gravy.