Its been a while since I updated my blog due to unforeseen and unavoidable circumstances. Past few days, I was involved in organising an event and travelling, with hardly any time to access my computer. All is fine at home and thanks for all the enquiries made and wishes sent by my lovely blog friends and visitors.
Its time to blog now and today’s recipe is a simple lady’s finger curry where tender lady’s fingers are cooked in dahi (curds). It’s a recipe from Sanjeev Kapoor’s Low Fat Vegetarian Cookbook, simple to make, tasty, low in calories and goes well both with steamed white rice and chapatis.
Dahi Bhendi Recipe
Recipe source: Sanjeev Kapoor’s Low Fat Vegetarian Cookbook
Prep & Cooking: 30 mts
Serves 3-4 persons
Cuisine: North Indian
250 gms tender lady’s fingers (I used baby okra, wash and pat dry with a kitchen towel, trim the top and ends)
½ inch ginger piece
¼ tsp pepper corns
1 tbsp oil
1 dry red chilli (tear into two pieces)
1 tsp cumin seeds
2 green chillis slit lengthwise
1 tsp coriander pwd
pinch of turmeric pwd or haldi
1 tbsp besan (bengal gram flour) dry roast the flour stirring constantly till it gives a roasted aroma
1 cup curds (made from skimmed milk)
salt to taste
1 Peel the ginger and make a paste of pepper corns and ginger. Keep aside. Whisk the curds and keep aside.
2 Heat oil in a cooking vessel and add the dry red chilli and cumin seeds and stir fry till the aromas come out.
3 Add the green chillis, coriander pwd, turmeric pwd, besan and stir well for a few seconds. Don’t burn it.
4 Add the trimmed and cut lady’s fingers (which have been stir fried in a tbsp of oil for 3-4 mts) and salt and cook over medium heat stirring frequently for 4-5 mts.
5 Stir in the ginger-pepper corn paste.
6 Reduce flame and add the whisked curds and mix well and cook covered for 12-15 mts stirring occasionally or till the okra is cooked and you get the desired curry consistency.
6 Serve hot with white steamed rice or chapatis.
Cut each okra into two pieces if they are long. I usually heat a tsp of oil in a pan and fry the trimmed okras for 3-4 mts stirring continuously, before adding to the spices.