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.
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.
Written for Day 8 of #NaBloPoMo by BlogHer
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