Hyderabadi Bhindi is one of the classic, rich vegetarian dishes in Hyderabadi cuisine. This Hyderabadi style bhindi is prepared by cooking the stir-fried okras in a blend of coconut, yogurt and spices.
Okras are were definitely not my cup of tea because I hated its slimy texture. But as such I am a picky eater and I never liked having most of the vegetables. Spoiled brat, I know. But husband loves his veggies and I have slowly started nibbling on few as and when I try out new recipes. Okra is that one veggie which you either love it or hate it. I had told you that before when I prepared the simple Okra Stir Fry. And I still do not like them much, except I prefer nibbling on those over-fried, crunchy kurkure ones. But I did like this Hyderabadi Dahi Bhindi.
Hyderabadi cuisine is popular for its strong and spicy flavours. And most of its cuisine revolve around meat. They are rich and aromatic and incorporates a liberal use of nuts, spices, ghee and dry fruits. However, this recipe isn’t too spicy as the yogurt and coconut blend helps in bringing down the heat level. This dish typifies Mughal cuisine in it’s lavish treatment of a rather mundane vegetable.
This recipe for Hyderabadi Bhindi is a dry version. You can make prepare it as a gravy or curry by adding half a cup of water to grated coconut when you make its paste.
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Hyderabadi Bhindi
- Total Time: 30 minutes
Description
Crispy okras stir fried in a blend of coconut and yogurt mixture along with spices.
Ingredients
- 250 gms Okra/Lady’s Finger
- 1/2 tsp Black Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1 Onion , small finely chopped
- 2 Tomatoes, small finely chopped
- 1/2 tsp Turmeric Powder
- 1/2 tsp Chilli Powder
- 1/4 cup of Grated Coconut
- 1/3 cup Yoghurt
- 4 Cashew Nuts
- 3 dry red chillies
- 5 tbsp of oil
- A sprig of Curry Leaves
- salt to taste
Instructions
- Grind together coconut and cashews to a fine paste. Keep aside until further use.
- Remove only the tip each okra and slit them length-wise into two halves.
- Heat 3 tbsp oil in a pan and stir fry the okras for about 10 min. on medium flame till cooked. You can cook further to get make it crispy and have a char-grill texture. Remove and keep aside.
- Heat a tbsp oil and add mustard seeds and cumin seeds.
- When it splutters, add curry leaves and red chilies. Saute for a few seconds.
- Add onion and saute until golden.
- Add tomatoes, chili powder, turmeric powder and salt. Saute until dry and oil separates.
- Add yogurt, a little at a time, stirring continuously. Bring to a boil and saute until dry and oil separates.
- Add coconut paste. Cook for about 5 mins.
- Add the stir-fried okras and mix well. Be careful as you do not want to mash the okras.
- Drizzle a tbsp of oil on top and cover and keep aside for a few minutes. Serve hot.
Notes
Do not cover while cooking the okras. It will trap steam and retain moisture making it slimier. It also fades the natural color of the okras.
- Prep Time: 0 hours
- Cook Time: 0 hours
Nutrition
- Serving Size: 3
Written for Day 8 of #NaBloPoMo by BlogHer
I always make dry bhindi but your recipe looks deliciously different 🙂 Must try. Thanks for sharing.
I have never added yogurt to okra, this is new to me. I think I will try at least to know how the yogurt and okra go on with each other. I personally find myself adding a lot of oil when it comes to okra, to remove the slimy extraction, you seem to be using only 3 tsp, great yaar shalz. I will try and et you know
I love bhindi, have always loved it so i also love trying out new ways of cooking the vegetable. So, i guess I am going to try out this recipe, too. It does have this ‘shaahi’ feel, thanks to the cashew paste! 🙂
I love anything with bhindi in it. I will definitely try this one 🙂
I love bhindi fry. Will definitely try this.
I like bhindi fry. Nice recipe
I kid you not, but I bought Bhindi today and was just going to Google for some hatke recipe! And here ! am, salivating at the pic, with a recipe in hand! Thanks so much!
yummmyyyyicious
Oh, I love bhindi if it’s cooked well minus the slime. I’m a Hyderabadi but somehow we’ve never tried coconut with bhindi. Each household cooks it in their own way also, so I’m not surprised. Looks interesting. I’m going to make this very soon!
Neither my husband nor I are fans of the slime of okra. When we lived in a warmer climate (okra doesn’t grow well here) we used to grow okra for the beauty of this flower. I am pinning this recipe anyway. The heat would appeal to him.
I remember watching on Masterchef Australia and people were scared to serve Matt lady’s finger cause he wasn’t fond of it for the same reason – the slime factor. Personally I’m a big fan. 🙂 enjoy it very much…