1 lb okra
½ cup yogurt
2 green chilli
1 tbs mustard seeds
3-4 garlic cloves
1 red chilli
Salt as per taste
3 tbs oil
My mom makes this Okta Dahi or Dahi Bhindi very tasty, she used to cook it most often and I loved it every time she made it. My mom always says most of the time it matters how you cut the vegetables. In this dish she prefer to cut the tomatoes into long stripes, and I feel that it does make difference.
1) Remove the top and tail from the okra and cut it into 1 inch pieces.
2) Grind the garlic, red chilli, mustard into a smooth paste with 2-3 spoon of water. Now add the yogurt into the same blender and blend it to a smooth paste.
3) Chopped the tomatoes and keep it aside. I prefer to cut the tomatoes into long stripes, that’s what my mom says.
4) Heat 2 tbs of oil in a frying pan and stir fry the okra pieces till these gets cook and then keep it aside. Do not add salt at this stage else the okra will lose it’s shape.
5)Heat 1 tbs of oil in a frying pan. Add chopped green chilli and chopped tomatoes and stir it and cover the lid and low the flame and let the tomato gets soft. It will take about 4-5 minutes in low to sim flame for the tomato to get soft and reduce the water content.
6)Stir the tomatoes and add about 3 cups of water and let it boil.
7)Add salt and okra pieces and let the okra get cook properly for about 5 minutes.
8)Slowly add the mustard, yogurt paste to the frying pan and keep stirring. Now let it cook for another 5 minutes and your Dahi Bhindi is ready to serve with Rice.