Hyderabadi dahi bhindi [fried okra in yogurt gravy]

Main Dish
2 servings
15 min
30 min
Very Easy


Number of serving: 2
Bhindi/Okra - 2.5 cups

Onion[large] finely chopped - 1

Tomatoes [large], finely chopped- 1

Ginger-Garlic Paste - 1/2 teaspoon

Sugar - pinch

Yougurt - 3/4 cup

Grated coconut - 1 tablespoon

Cashew nuts - 5-6

Kasuri methi/ dried Feenugreek leaves - 1/2 tablespoon

Kitchen King Masala - 1 teaspoon

Red Chilli Powder - to taste

Turmeric Powder-½ teaspoon

Amchur/Dry Mango Powder-½ -1 teaspoon

Coriander Powder - ½ teaspoon

Oil - 2-3 tablespoons

Salt to taste

For Tempering:

Mustard Seeds - 1 teaspoon

Jeera/Cumin Seeds-½ teaspoon

Hing/Asafoetida - A Pinch

Curry Leaves - 8-10 leaves

Oil - 1 tablespoon


  • Cut okra (bhindi/ ladies finger) in to 1 cm thick pieces and sprinkle salt and mix well. Keep it aside for half an hour. This step will reduce the slimness and makes it easy to fry.
  • Heat 2-3 tablespoons of oil in a pan and fry okra pieces continuously on high flame till they are just cooked. It takes about 7-10 minutes. Make sure you retain the green color of okras. Transfer the cooked okras to a plate lined with paper towel to absorb excess oil.
  • Soak cashew nuts and grated coconut in water and grind it to make smooth paste and keep it aside for later use.
  • Heat oil in a pan, add mustard seeds, let it splutter. Then add cumin seeds , hing and curry leaves. Now add onions and fry till they turn golden. Now add ginger-garlic paste and fry till it is cooked.
  • Add all the dry spices (kitchen king masala or garam masala, red chillie powder, coriander powder and amchur powder) along with Kasuri methi. Add water to the dry masala before adding to the curry. This protects the spices from getting burned.
  • Add chopped tomatoes and sauté till they release their juice . Add coconut-cashew paste and mix it nicely. Cook for a minute on medium heat.
  • Add well beaten curd/yogurt and a pinch of sugar and mix nicely Now add salt and depending on the consistency of the gravy add 1/2 to 1 cup of water and cook for 5 minutes. Mix in fried okra and adjust for seasoning and consistency of gravy. Add more water if you think the gravy is thick. Simmer on low heat for 3-5 minutes.


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