Hyderabadi Dahi Bhindi Masala

Spicy okra cooked with curd


  • 1/2 kilogram Bhindi (washed, dried, and cut into small 1/2 inches)
  • Oil
  • 3 onions medium sized finely chopped
  • 2 small tomatoes, peeled and finely chopped
  • 1/2 teaspoon ginger, chopped
  • 1 teaspoon urad dal
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon desiccated coconut
  • 2 dry red chillies
  • 10 cashews soaked in milk for 10 minutes
  • Curry leaves, few
  • 1/2 teaspoon red chilli powder
  • 1 1/2 teaspoons coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon amchur
  • salt to taste
  • 1 cup curd


  1. Grind cashew in soaked milk and coconut till fine paste. Keep aside.
  2. Sprinkle salt on okra pieces. Allow to dry for 30 minutes. Deep fry okra till crispy. Drain and keep aside.
  3. Heat oil. Splutter mustard seeds, urad dal, dry chillies, curry leaves and jeera till dal is brown.
  4. Add and fry onions and ginger till soft. Add and fry dry spices. Add finely chopped tomatoes and mix well.
  5. Add cashew nut paste and curd. Mix well. Adjust consistency with water.
  6. Add okra just before serving Hyderabadi Dahi Bhindi Masala.

Leave a Reply

Your email address will not be published. Required fields are marked *