Hyderabadi Bhindi (Hyderabadi Style Okra Curry)
by , Published: June 13, 2013
Hyderabadi Bhindi is my inspiration from one of a traditional Hyderabadi kitchen. Flavours of Fresh Coconut, Yoghurt and Bhindi / Okra are blended together for this wonderful dish.
We cook Lady's Finger/Bhindi in lot many Styles at our home. It can be Bhareli Bhindi, Crispy Bhindi Curry or Bhindi Tomato Curry. I am currently based at Hyderabad and I am a great fan of Hyderabadi Food. I simply cannot resist Strong Flavours and Aroma coming out of those Andhra Kitchen's.
Prep time:
Cook time:
Total time:
Yield: Serves 4
Ingredients:
250 gms Ladies Finger (à¤ींडी / ओकरा)
1 tsp White Gram Lentils , washed (उडद दाल)
1/2 tsp Black Mustard Seeds (सर्सो)
1/2 tsp Cumin Seeds (जीरा)
1 Onion , small finely chopped (प्याज)
2 Tomatoes, small finely chopped (टमाटर)
1/2 tsp Turmeric Powder (हल्दी पाव्डर)
1/2 tsp Chilli Powder (लाल मीर्च पाव्डर)
1/3 cup Yoghurt (दहि)
4-5 Cashew Nuts (काजू)
10-15 Curry Leaves (करी पत्ता)
salt to taste (नमक)
Method :
1. Grind together Fresh Coconut and Cashewnut to a paste. Put aside until further use.
2. Remove only the tip of the stalk of each bhindi (Lady's finger/Okra) and cut lengthways in to two halves.
3. Heat 3 tbsp. oil in a pan and stir fry the bhindi for about 8-10 min. on medium flame till cooked. Do not cover while cooking the bhindi.
4. Heat 1 tbsp. oil. Remove from fire. Collect White Gram Lentils, Black Mustard Seeds, Cumin Seeds together and add to the hot oil. Fry on low flame till dal changes colour.
5. Add Curry Leaves and Red chilies. Wait for a few seconds.
6. Add Onion and fry until golden.
7. Mix in Tomatoes, Chili Powder, Turmeric Powder and Salt. Saute well until dry and oil separates.
8. Add Yoghurt, a little at a time, stirring continuously. Bring to a boil, stirring continuously. Saute until dry and oil separates.
9. Add Coconut Paste. Saute for a minute.
10.Add bhindi, mix well. Serve hot.
2. Remove only the tip of the stalk of each bhindi (Lady's finger/Okra) and cut lengthways in to two halves.
3. Heat 3 tbsp. oil in a pan and stir fry the bhindi for about 8-10 min. on medium flame till cooked. Do not cover while cooking the bhindi.
4. Heat 1 tbsp. oil. Remove from fire. Collect White Gram Lentils, Black Mustard Seeds, Cumin Seeds together and add to the hot oil. Fry on low flame till dal changes colour.
5. Add Curry Leaves and Red chilies. Wait for a few seconds.
6. Add Onion and fry until golden.
7. Mix in Tomatoes, Chili Powder, Turmeric Powder and Salt. Saute well until dry and oil separates.
8. Add Yoghurt, a little at a time, stirring continuously. Bring to a boil, stirring continuously. Saute until dry and oil separates.
9. Add Coconut Paste. Saute for a minute.
10.Add bhindi, mix well. Serve hot.
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