Okra, in general, has little to show for itself as a dish, but North India has redefined this lacklustre vegetable through its popular dish, Dahi Bhindi. It is a staple dish that brings the rather bashful okra to life in a lushly creamy yoghurt preparation. This combination of earthy saut ed okra with spices and tangy yoghurt happens to be an ode to the palate for a subtle balance of flavours. The preparation of the Dahi Bhindi recipe follows the general pattern of other preparation techniques that require okra to be sliced and fried until tender but still crisp. In most cases, this process usually involves tempering spices such as cumin seeds, mustard seeds, and asafoetida (hing) in oil for an added depth in aromatic flavour. It is then topped with a final mixture of creamy yoghurt sauce cooked over the okra. It is often seasoned with spices like roasted cumin powder and coriander powder, and a hint of red chilli powder, giving it a cooling and tangy flavour, which complements the earthy taste of the okra. Dahi Bhindi can be had as a side to Indian flatbreads like roti or parathas. It is fresh as a salad when rice accompanies the dish. The dish tastes not only good but healthy also because the okra is full of vitamins and minerals and contains dietary fibre, while the yoghurt provides probiotics which maintain a healthy gut. This is a super popular summer dish when all you want is to cool down. It features almost at every family get-together or party. Brilliant colours and attractive presentation are guaranteed with Dahi Bhindi, presenting it impressively to both your family and your guests. Okra lover or just trying a new flavour, Dahi Bhindi is always great as a supplement to your meal, bringing bits of Indian home-cooked comfort onto your plate.

• 250 gms bhindi
• 1/2 cup onion
• 2 tomato
• 6-7 cashew
• 1/2 cup curd
• 1 tsp ginger garlic paste
• 1/4 tsp turmeric powder
• 1/4 tsp red chilli powder
• 2 tbsp oil
• 1 tbsp ghee
• 1/2 tsp cumin seeds
• 1/2 tsp coriander powder
• 1/2 tsp kasuri methi

• Start by washing the bhindi in water two to three times to remove dirt. Dry the okra completely; after cleaning, use a kitchen towel. Alternatively, spread them on a plate and let them dry completely. Before cooking, ensure the okra is totally dry to avoid the slimy texture.
• Remove the heads and tails of the okra once it is dry. Cut the okra into 1-inch pieces and set it aside.
• Heat two tbsp of oil in a pan over medium flame. Add the okra chopped and saut for 8 to 10 minutes on low flame. Stir occasionally till the colour of the okra changes and becomes tender. Remove the saut ed okra from the pan and keep aside after it gets cooked.
• Throw in the chopped cashews and diced tomatoes in the food processor. Process them until they form a smooth paste without adding water. Ensure that there are no lumps or unground seeds present in the puree for a smooth texture.
• In another bowl, whisk the yoghurt. This ensures that the yoghurt doesn't become clotted while adding it to the hot mixture and it mixes well as a part of it.
• Add one tablespoon of oil or ghee in the same pan in which you saut ed the okra. When the oil is hot, add them to the pan and let them crackle, then add the chopped onions and saut till they turn a light brown colour. Stir frequently so it won't get burnt.
• Add crushed ginger-garlic paste or store-bought ginger-garlic paste to the pan. Stir about for a minute until that raw smell goes away.
• Add the tomato-cashew paste that has already been prepared to the pan. Cook until oil begins to release from the sides, which generally happens within 5 to 7 minutes. Stir often for uniform cooking and so that the mixture mixes well.
• Once the mixture of tomato is nicely saut ed, add besan to the pan. Cook the mixture for 1 to 2 minutes over low flame by stirring all the time so that the raw taste of the gram flour will get eliminated.
• Now add ground coriander, red chilli powder, garam masala, and turmeric powder. Toss and stir for another minute, allowing the spices to blend with the mixture.
• Switch off the flame for a minute, let the pan cool a little.
• Add the whisked yoghurt and water to the pan. Stir well with a whisk, to get everything mixed up very smoothly.
• Fold gently in saut ed okra and salt to taste. Keep the pan on low heat and let the mixture cook until it becomes thick and the oil floats on top, which would take around 5 to 7 minutes.
• Add crushed kasuri methi and cream, and simmer for about half a minute till the flavours get absorbed.
• Garnish with fresh coriander leaves. Serve it hot as a complete meal along with your phulkas, naan, or cumin rice. The recipe of Dahi Bhindi promises to deliver a delectable experience be it any occasion! Taste each morsel and appreciate the creamy texture and rich flavours.