Dahi bhendi is a yogurt flavored curry seasoned with deep fried ladys finger. Dahi means yogurt and bhendi means lady's finger.I first tasted this dish at a restaurant named Palki in Mangalore.They serve the best dahi bhendi. Then finally one day I found this recipe in my oldest hand written recipe book and experimented it and adjusted the recipe as per my taste.I have already posted bhendi white curry yesterday.
Ingredients:
Lady s finger(bhendi)-1/4
kg
Chilly powder-1/4
tsp
Besan-2 tsp
Onion-1
chopped lengthwise
Green chilly-1
chopped finely
Curds-1
cup
Cumin powder-1/4
tsp
Coriander
powder-1/2 tsp
Turmeric
powder-a pinch
Oil-1 tsp for temper
Coriander
leaves-1 tsp to garnish
Salt to
taste
Oil-to
deep fry
Method:
- Wash ,clean
and wipe the bhendi's until dry.
- Cut it
into medium thin slices and apply salt to taste,besan and chilly powder.
- Heat oil
and deep fry the bhendi until crisp and
brown in colour.
- Keep it
aside or you may store it for your further use storing it in a airtight
container or you may store it in fridge
for a longer use.
- Take a
pan and heat 1 tsp oil,splutter cumin seeds and then fry onions till
translucent.
- Add green
chilly,turmeric powder, coriander powder,cumin powder and fry for half a minute
in simmer.
- Lastly add
fried bhendi and saute for a second.
- In another
bowl beat the curds and salt to taste.
- Cool the
bhendi mixture and add it to the curds.
- Garnish with
coriander leaves.
- Best served as a raita with the main course.
Labels: Raita
