Masala bhindi recipe gravy and biscuits

Hyderabadi Dahi Bhindi or Shahi Dahi Bhindi Masala is simple and scrumptious Okra/ladies finger/vendakkai curry produced in onion-tomato and yogurt/curd sauce or gravy. This really is easy Okra curry (bhindi sabzi) which goes well with steamed grain, simple pulao or roti/paratha. Tangy, wealthy, creamy and tasty dahi bhindi is real treat to consume.

If you want Okra or bhindi then you need to do this easy bhindi curry this really is good vary from usual bhindi fry or bhindi masala and taste really tasty. A while back bhindi/okra am regular in your own home that every second day I had been making bhindi so for something new eventually I chose to make this dahi bhindi in Nawabi Hyderabadi style.

I required this photo quite a while back but did not occur to publish it for many unknown reason and today tired in the end the Diwali posts though I'm cooking some interesting food although not clicking even though browsing my pictures folder I notice this beautiful Dahi bhindi not yet been distributed to everyone here the recipe, we do hope you will love this just as much we did.

Don't believe listing of ingredients is extremely lengthy it is simply normal ingredients always obtainable in our kitchen and that i added large amount of step-by-step pictures so that you can comprehend it easily.

Hyderabadi Dahi Bhindi or Shahi Dahi Bhindi is Okra curry in wealthy, creamy sauce.

Ingredients:

• 22-25 - Medium Size Okra/Bhindi
• 1 - Large Onion
• 2 - Medium Tomato plants
• 1 tablespoons of - Oil
• 1/2 tablespoons of - Ginger root-Garlic clove Paste
• 1 teaspoon - Red Chili Powder
• 1/2 teaspoon - Turmeric Powder
• 1 teaspoon - Kitchen King Masala /Garam Masala
• 1/2 teaspoon - Dry Mango Powder/Amchur
• 1/2 tablespoons of - Crushed Kasoori Methi
• 1 Cup - Beaten Yogurt/Dahi
• 2 Cups - Water
• To Taste - Salt
  To Grind
• 10 - Whole Cashewnuts
• 2 tablespoons of - Grated Coconut
  For Tempering/Tadka
• 1 tablespoons of - Oil
• A Pinch - Asafoetida/Hing
• 1/2 teaspoon - Cumin Seeds
• 1/2 teaspoon - Mustard Seeds
• 1 teaspoon - Urad Dal
• 2 - Dry Red Chilies
• 5-6 - Curry Leaves

Method:

1. Soak cashews in water for ten minutes and grind with coconut using little water into smooth paste.
2. Wash, pat dry and cut both sides of okra, cut okra in 1/2 inch pieces and aside.
3. Peel and finely chop onion, tomato.
4. Heat 1 tablespoons of oil inside a wok and saute okra until brown, keep aside.
5. Inside a same pan heat 1 tablespoons of oil, add hing, mustard seeds, cumin seeds and permit to splutter. Add urad dal, curry leaves, red chilli (damaged) and saute until golden brown. Add onion, ginger root-garlic clove paste and saute until golden brown.
6. Add all masala powder (red chili, turmeric, kitchen king or garam masla, amchur) and blend well. Now add tomato and prepare until tomato get slightly mashed.
7. Add kasoori methi mix well, cover and prepare until tomato will get mashed fully, stir in times.
8. Add cashew coconut paste mix and saute for any minute.
9. Now add beaten curd. water, salt and blend everything well. Simmer for just two-3 minutes in slow flame.
10. Add fried okra (If gravy is extremely thick add a bit more water) and simmer for 7-8 minutes or until okra will get cooked. Off flame.

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