Dahi Bhindi - Kerala Style
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Tarla Dalal
• 06 December, 2024
Table of Content
The distinct taste of Kerala comes alive in this subtly spiced subzi. The onions and coconut give this gravy a mild crunchy texture and whole red chillies make it a spicy delicacy. Feel free to adjust the amount of chillies to your liking.
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
11 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
21 Mins
Makes
2 null
Ingredients
Main Recipe
- 12 chopped ladies finger (bhindi)
- 1/2 tsp cumin seeds (jeera)
- 1/2 tsp mustard seeds ( rai / sarson)
- 3 whole dry Kashmiri red chilli
- 3 to 4 curry leaves (kadi patta)
- 2 tbsp chopped onion
- 2 tbsp tomato puree
- 1/2 tsp chilli powder
- 1/4 tsp turmeric powder (haldi)
- 1 tbsp grated coconut
- 1 tbsp curd (dahi)
- 2 tsp oil
- salt to taste
For the garnish
- 1 tsp grated coconut
Method
Main Procedure
- Wash the bhindi thoroughly and wipe them dry using a cloth and place them in a microwave-proof plate.
- Sprinkle 1 teaspoon of oil and 1 tablespoon water on the bhindis and microwave on HIGH for 4 minutes. Keep aside.
- Combine the curds with 1 teaspoon of water in a bowl, whisk well and keep aside.
- Combine the oil, cumin seeds, mustard seeds, dry red chillies and curry leaves in a microwave-proof bowl, cover with a lid and microwave on HIGH for 1 minute.
- Add the onions, mix well and microwave on HIGH for 2 minutes.
- Add the tomato purée, chilli powder, turmeric powder, coconut and salt, mix well and microwave on HIGH for 1 minute.
- Add the curds and bhindi, mix well and microwave on HIGH for 3 minutes stirring once in between after 1½ minutes.
- Serve hot garnished with coconut.
Dahi Bhindi - Kerala Style recipe with step by step photos
Nutrient values (Abbrv)per plate
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