Crispy Okra & Yogurt Recipe – Authentic Indian Bhindi & Dahi

Last Updated on 2 months by Neha Deshmukh

Crispy Okra & Yogurt Recipe – Authentic Indian Bhindi & Dahi

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a simple yet incredibly satisfying dish of crispy okra tossed in creamy yogurt. It’s called Bhindi & Dahi and it’s a classic Indian combination that’s perfect for a quick lunch, a light dinner, or even as a side dish. I first made this when I was craving something comforting and flavorful, and it’s been a regular in my kitchen ever since!

Why You’ll Love This Recipe

This recipe is all about textures and flavors. You get the delightful crunch of perfectly fried okra, balanced by the cool, tangy yogurt. The tadka (tempering) adds a wonderful aromatic punch that ties everything together. Plus, it’s super quick to make – ready in under 10 minutes! It’s a fantastic way to enjoy okra, even if you’re not usually a fan.

Ingredients

Here’s what you’ll need to make this delicious Bhindi & Dahi:

• 5-6 medium-sized okra
• 1 cup yogurt
• Salt to taste
• 2 tbsp oil
• 1 tsp ghee
• 0.5 tsp mustard seeds
• 1 pinch asafoetida (hing)
• 0.5 tsp cumin seeds
• 1-2 red chillies

Ingredient Notes

Let’s talk ingredients for a moment. A few things can really make or break this dish!

• Okra: Fresh okra is key. Look for firm, bright green pods without any blemishes. The younger the okra, the less slimy it will be.
• Yogurt: I prefer using full-fat yogurt for the best flavor and texture. In India, different regions have different yogurt preferences – some like it thick and creamy, others slightly thinner. Dahi from the Indian grocery store is ideal, but any plain yogurt will work.
• Asafoetida (Hing): Don’t skip this if you can help it! It adds a unique savory depth. It has a pungent smell in its raw form, but transforms beautifully when fried in ghee. If you absolutely can’t find it, you can omit it, but it really does elevate the flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the okra thoroughly and pat it completely dry. This is important for getting that crispy texture. Then, thinly slice the okra into rounds.
2. Heat the oil in a pan over medium-high heat. Fry the okra slices until they turn golden brown and beautifully crispy. This usually takes about 5-7 minutes.
3. Once fried, drain the okra on paper towels to remove any excess oil.
4. While the okra is frying, whisk the yogurt in a serving bowl until it’s smooth and creamy. Add salt to taste.
5. Now, let’s prepare the tadka. Heat the ghee in a small pan. Add the mustard seeds and wait for them to splutter.
6. Add the asafoetida, cumin seeds, and red chillies to the ghee. Sauté for just a few seconds until fragrant – you don’t want to burn the spices!
7. Pour the hot tempering over the yogurt. Add the fried okra and mix gently to combine.

Expert Tips

• Don’t overcrowd the pan when frying the okra. Fry in batches to ensure even crisping.
• Make sure the oil is hot before adding the okra. This helps it get crispy quickly.
• The tempering should be hot when you pour it over the yogurt – this helps release the flavors.

Variations

This recipe is pretty versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt alternative – coconut yogurt or cashew yogurt work really well.
• Spice Level: Adjust the number of red chillies to control the heat. My friend, Priya, loves to add a pinch of red chilli powder too!
• Regional Variations: In some parts of India, people add a pinch of turmeric powder to the yogurt or use different tempering spices like curry leaves or dried mango powder (amchur).

Serving Suggestions

This Crispy Okra & Yogurt is best served immediately while the okra is still crunchy. It’s fantastic with a side of fluffy rice or warm Indian breads like roti or paratha. It also makes a great accompaniment to dal (lentils) or any other Indian main course.

Storage Instructions

Honestly, this dish is best enjoyed fresh. The okra tends to lose its crispness over time. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to a day. The texture won’t be the same, but it will still be tasty!

FAQs

Let’s answer some common questions:

• Is this dish best served immediately? Yes! The okra gets soggy if it sits for too long.
• Can I use frozen okra? While fresh is best, you can use frozen okra. Just make sure to thaw it completely and pat it very dry before frying.
• What type of yogurt works best? Full-fat plain yogurt is ideal, but any plain yogurt will do.
• What is asafoetida and can I skip it? Asafoetida (hing) is a pungent spice that adds a unique savory flavor. You can skip it if you can’t find it, but it really enhances the dish.
• How can I prevent the okra from becoming slimy? Make sure to rinse and dry the okra thoroughly, and don’t overcook it when frying. Frying at a high temperature also helps.

Enjoy making this delicious and authentic Indian dish! Let me know how it turns out in the comments below. Happy cooking!