🥣 When Bhindi Takes a Dip in Dahi & Becomes Something Special
Sometimes, it’s not the heavy masalas but the light touch of curd, the fragrance of a simple tadka, and the natural texture of vegetables that makes a dish memorable.
Dohi Bhindi is one such dish — soft okra cooked until tender, then folded into a light yogurt-based gravy that’s cooling, comforting, and packed with soul.
It’s a perfect pairing for steamed rice, jeera rice, or even soft chapatis.
🛒 What You’ll Need (Serves 3–4):
250g bhindi (okra), cut into 1–2 inch pieces
1 cup curd (yogurt), whisked well
1 tsp besan (gram flour)
1 tsp ginger paste
2 green chilies, slit or chopped
½ tsp turmeric
½ tsp red chili powder
Salt to taste
2 tbsp mustard oil or ghee
For tempering:
½ tsp mustard seeds
½ tsp cumin seeds
Pinch of hing
Few curry leaves
🍛 How to Make It – Creamy, Tangy & Satvik
1. Sauté the Bhindi
In a pan, heat oil and sauté chopped bhindi until soft and slightly crisp on the edges. Set aside.
2. Prepare the Yogurt Base
In a bowl, whisk curd with besan, turmeric, red chili powder, salt, and a little water. This prevents the curd from curdling and adds creaminess.
3. Cook the Base
In the same pan, heat a little more oil. Add mustard seeds, cumin, hing, and curry leaves.
Add ginger paste and green chilies. Sauté for a minute.
Now add the yogurt mixture and stir continuously on low flame till it starts to simmer gently.
4. Add the Bhindi
Fold the sautéed bhindi into the yogurt gravy. Let it simmer for 3–4 minutes. Don’t overcook — the gravy should remain smooth.
5. Serve Gently Warm
Best enjoyed with steamed rice, jeera rice, or phulka. Drizzle a little ghee on top for extra richness.
❤️ Why Dohi Bhindi Is Quietly Perfect
Naturally cooling and comforting
No onion or garlic — light and sattvik
Comes together in 20 minutes
Because bhindi doesn’t always need heavy spice — sometimes just dahi is enough
The Pinch of Masala 