Nowadays dinner time gives me a headache thinking about which curry I have to make. Due to diabetic scare we are mainly planning to make chapathi/whole wheat bread whenever possible. Making chapathi is not a big deal, but finds a suitable companion to go with is difficult task for me. I don’t like to repeat same curry every other day. Poor hubby won’t complain he enjoys everything at same pace. Even if it is not as good as planned he will eat it with a compliment not to make it second time.
Due to this chapathi dinner I started researching pristine dishes according to me. Amma usually make a potato onion curry, where as my mother-in-law has a universal sauce recipe which mingles with almost everything. My sister has dal or sabji recipe contributed by her domestic help. I have an own hard rule of not repeating my recipes within a couple of weeks, and thus search for new dishes? As Indian cuisine is vast, I am not going get tired of curry dishes in my life time.
When I opened the refrigerator to get some potato for my mom’s potato onion curry, I found a bag of okra. Now since I found the bag of okra, I wanted to use it as a major ingredient. After thinking a lot decide to make achaari dahi bhindi, which I read about. I know okra goes really well with yogurt from our own vendakka kichadi. I tried okra with other spices to make Rajasthani Bhindi. When I looked at the recipe for achaari dahi bhindi, it has most pungent spices mixed with yogurt and it came from favorite Punjabi cuisine.
While googling, I found this recipe by Tarla Dalal . I liked the recipe however the spice amount she used in not suitable to our palate. If I used 2 teaspoon of coriander powder, my hubby will be run away from the spot itself, he has aversion towards coriander powder and certain spices.
I reduced the amount of coriander powder to ¾ teaspoon, chili powder to ½ teaspoon, mustard seeds to ½ teaspoon and fennel seeds to 1 teaspoon , oil to 3 tablespoon and adding extra small green chili. I made this tasty dish which goes well with any bread. Main star of this curry is its pickle spices like, fennel seeds, mustard seeds, nigella seeds/kalonji, fenugreek seeds and asafetodia. If you want to try something new with your favorite okra try this dish. It is unique in its flavor and taste. Here goes the recipe.
One year ago: Cauliflower Carrot stir fry
Print recipe from here
What you need
Recipe adapted from Tarla Dalal’s website
Okra/ladies finger/ Bhindi/vendakka: 1.1 lb/500g (approximately 29 no)
Chopped ginger: 2 teaspoon
Chopped green chili: 1no
Chopped green chili: 1no
Chopped tomatoes: 1 cup (about 2 no)
Yogurt: ¼ cup
Turmeric powder: ¼ teaspoon
Chili powder: ½ teaspoon
Coriander powder: ¾ teaspoon
Olive oil: 3 tablespoon
Salt: 1 teaspoon or to taste
Water: ¼ cup
For Achaari masala
Fennel seeds/Saunf: 1 teaspoon
Mustard seeds/ Rai/ Sarson: 1 teaspoon
Nigella seeds/Kalonji:1/2 teaspoon
Fenugreek seeds/ Methi seeds: 1/4 teaspoon
Asafoetida/hing: 1/8 teaspoon
How I made
Wash, wipe dry and cut the ladies finger into1″ diagonal pieces and set aside.
Heat 2 tablespoons of oil in a skillet and saute the ladies finger in it for 10 minutes or until the sides becomes slightly brown. Set aside.
Heat 2 tablespoons of oil another pan and add the achaari masala to it. When the seeds crackle, add the ginger ,chopped green chili. Fry ginger and green chili for 2 minutes then add tomato and cook for 5 minutes or until tomato becomes soft and the mixture starts to leaves oil.
In the mean time, in a small bowl whisk together the yogurt, turmeric powder, water, chili powder, coriander powder and salt and set aside.
Add this yogurt spice mixture to the pan, mix well with tomato ginger spices and cook for 2 minutes.
Add the ladies finger and simmer for 2 minutes so that spice mixture gets incorporated into each pieces.
Serve hot with chapathi or any other bread.
Preparation time: 25 minutes
Yield: 4 serving