Dahi bhindi (lady finger in creamy yogurt gravy)

Main Dish
2 servings
15 min
15 min
Very Easy


Number of serving: 2
1/2 kg Okra washed,dried and chopped in 1 inch pieces

2 onions chopped finely

1 cup curd beaten

1 tbsp fresh cream (optional)

1 teaspoons sugar or jaggery powder

1 teaspoons ginger paste

1 teaspoons amchur powder

1 teaspoons red chilli powder

1/2 teaspoons turmeric powder

1/2 teaspoons coriander powder

1/2 teaspoons cumin powder

1 teaspoons garam masala or kitchen king masala

Salt to taste

Ghee and Coriander leaves for garnishing

For Tempering:

2 teaspoons oil

1 teaspoons urad dal

2 dry red chillies broken

1 teaspoons cumin seeds

5-6 curry leaves

a pinch of Asafoetida/hing

1 bay leaf


  • In a pan heat 1 teaspoon oil and add the chopped okras, cover them on medium heat until light browned and crispy on the edges.
  • Turn off the heat and keep aside. In another pan heat 2 teaspoons oil for tempering, add mustard seeds, urad dal, red chillies, hing, curry leaves and bay leaf.
  • As soon as the urad dal starts getting light brown in color add in the chopped onions and fry them until translucent.
  • Add in the cooked okra pieces along with the rest of the masalas.
  • Add few tbsp of water and cook for few minutes. Lower the heat and add in the well beaten curd and fresh cream and mix well.
  • Again you can add few tbsp of water to achieve the required consistency.
  • Cover and cook for 5 minutes.Garnish with fresh coriander leaves and drizzle some ghee, serve hot with rice or roti.


Dahi Bhindi (Lady Finger in Creamy Yogurt Gravy), photo 1Dahi Bhindi (Lady Finger in Creamy Yogurt Gravy), photo 2


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