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


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