Bhindi ( Lady fingers) is liked by all in my house and is the only vegetable which my kids eat without creating a fuss. So I prepare bhindi in number of ways. Some of the bhindi recipes on this blog are Kurkuri Bhindi, Dahi Bhindi and Bhindi Masala. I personally feel that bhindi tastes good any which way you prepare it. Achari dahi bhindi is a tangy bhindi sabzi prepared with curds, tomatoes, and an assortment of spices.
½ Kg Bhindi (lady fingers)
4 tbsp Oil
1 tsp Mustard seeds
2 tsp Fennel seeds (saunf)
¼ tsp Fenugreek seeds (methi)
½ tsp Onion seeds (Kalonji)
¼ tsp Asafoetida (Hing)
2 Tomatoes (chopped)
1 tsp Ginger
½ cup Curd
1 tsp Chilly powder
¼ tsp Turmeric powder
1 tsp Coriander powder
1 tsp Cumin powder
Salt as per taste
- Wash the bhindi and wipe it dry.
- Cut the head and slit the bhindi into four, lengthwise.
- Heat 3 tbsp oil in a non stick pan, add the bhindi and shallow fry them for 10 minutes. Remove and keep aside.
- Take the curds in a mixing bowl. Whisk it well. Add chilly powder, turmeric powder, coriander powder, cumin powder, salt and mix well. Keep it aside.
- Heat the remaining 1 tbsp oil in the same pan and add fennel seeds, mustard seeds, onion seeds, fenugreek seeds and hing and saute for a few seconds.
- Add the ginger and saute for few seconds more and add the tomatoes. Mix well and cook for 4 to 5 minutes until the tomatoes become mushy.
- Add the curd mixture, mix well and cook for a minute, stirring continuously.
- Add the shallow fried bhindi, salt, mix well and cook for 3 to 4 minutes.
- Serve Achari Dahi Bhindi with rotis.