DAHI MASALA BHINDI

 

" Fried Okras in the Gravy of Coconut."

 

Serves 6

 

INGREDIENTS

500 gms- Ladyfinger
1 Tcup- Grated Coconut
1/3 Tcup-Water,1/3 Tcup-Milk,1 Tbsp- Cashewnuts ( Made to paste)
2 Tbsp- Oil
Oil for deep frying the Ladyfinger
2 Nos- Whole Red Chilli
1 Tsp- Mustard Seeds ( Hindi Term-Sarson )
1 Tsp- Cumin Seeds
½ Tcup- Chopped Onion
1 Tcup- Chopped Tomatoes
1 Tsp- Red Chilli Powder
1 Tsp- Chaat Masala
1 Tsp- Salt ( To Taste )
4 Tsp- Split Black Beans ( Hindi Term-Urad Dal )
½ Tcup- Curd ( Well Beaten )
1 Tcup- Water
Few Curry Leaves and 2 Tsp oil for Tempering

 

Garnish
Grated Coconut
Coriander Leaves

 

METHOD

1. Cut Ladyfinger in 1 inch cubes.
2. Deep fry in hot oil and drain well on a tissue.Keep aside.
3. Heat oil in a kadhai.Add whole red chilli,mustard seeds,cumin seeds and split black beans.

Saute well till they start to crackle.
4. Next add onions to it and fry well till golden brown.Next add tomatoes and fry well.
5. Add red chilli powder,chaat masala,salt and mix well.
6. Next add curd and the coconut paste and mix well.
7. Add water and mix.Next add the deep fried Ladyfinger to the gravy and mix well.
8. Cook on a low flame and check the water consistency.

Also check the seasoning and adjust accordingly.
9. Finally temper with curry leaves by heating oil in a ladle and then adding few curry leaves to it,wait for 2-3 minutes and then pour over the gravy.

Serve hot garnished with Grated Coconut and Chopped Coriander Leaves.