Dahi Bhindi | Okra in Creamy yogurt sauce | Vendakka Thayir Curry (Step by Step Pics)

Dahi Bhindi or Okra(vendakka) cooked in a creamy yogurt & cashew paste is perfect to go with naan /chapathis.The sauce tastes so good and flavorful.We had with chapathis and totally loved the flavors.I had bookmarked this curry from aromatic cooking, Thanks Hema for the recipe,it was yummy.This is the first time I tried this version and am happy to have tried it.If you find it interesting,give it a try !!

Ingredients
okra/vendakka/bhindi 20-25 small
onion 2 medium fine chopped
ginger jullienned 1 tsp
garlic 3 cloves
tomatoes 2 chopped
red chilli powder 1 tsp
garam masala 1 tsp
amchur powder(dry mango powder) 1/2 tsp
turmeric powder 1/2 tsp
yogurt/curd/thayiru 1 cup
kasuri methi 1/2 tbsp
mustard seeds 1/2 tsp
cumin seeds 1/2 tsp
urad dal 1 tsp
dried red chillies 1-2
curry leaves a sprig
salt to taste

to grind
coconut grated 2tbsp
cashews 10

Method

• Wash and pat dry the okra on a paper towel(reduces sliminess).Trim the edges the verticallly slit the okra in quarters(see pic).soak the cashews in hot water for 15 mins.
• Heat some oil in a pan and saute the okra,uncovered on low flame until its soft and crisp.Add a pinch of salt too.Remove and place on  a plate.
• In the mean time,grind the coconut with cashews to a smooth paste.

• In the same pan(used for sauteeing),add a tbsp of oil and splutter mustard seeds followed by cumin seeds.Add urad dal,dry red chillies and curry leaves.Add onion and saute until translucent.Then add garlic and ginger,saute until raw smell disappears.
• Add in the spices-red chilly powder,turmeric powder,garam masala,amchur powder and saute on low flame.Add in chopped tomatoes and crushed kasuri methi.Sprinkle some water,cover and cook on low medium flame until tomatoes becomes mushy.
• Add in the beaten yogurt and salt.The gravy may become watery.Saute until the sauce thickens and oil floats on top.Add the ground paste and mix well.
• Add the sauteed  okra,mix well.Add a cup of water,add more salt if required and simmer for 4-5 minutes until well blended.
• Switch off flame and serve warm with rotis/phulkas.

Servings~ 3-4 adults

NOTES
* The okra should be fried until it loses all sliminess and is crisp.
* This is a creamy thick curry.


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