I just realised I didn’t blog anything about the Eid celebrations which came and went. We had four days off from office, the day of Arafah, the day of Eid and then the weekend. Somehow, the four days just flew by. Eid was silent this time. The previous day, we fasted, so made some Unnakkayas for Iftar. I was so lazy that I ordered in lunch and went ahead making the normal Eid delicacy, the Chicken Cutlets, which I had to take to my aunty’s house for the Eid day breakfast. By the time I was done with the dipping and rolling, and then the cleaning, it was almost 12 and I slid off to sleep. The next day morning, I was up early to fry them, and then we rushed for Eid prayers. Alhamdulillah, we had a nice time for breakfast at my aunty’s house after which we left for lunch to HD’s cousin’s house. We were there till evening and then it was an early return back home. The second day of Eid was also similar. We went to the Dubai Mall, and seeing it packed regretted our decision. Thankfully we got parking pretty fast but the mall was super packed. We didn’t stay there for much time either, we reached back for an early sleep. Then on Saturday morning, I was up and wondering, where did those three days go? :/ Whenever a holiday comes by, always this happens, doesn’t it? It comes and goes as though nothing happened! And I hate that particular feeling…
Coming to the recipe for today, even though I love okra or ladyfinger as we know them, I don’t have a good mate to enjoy it with me among the folks at home. The best we loved them was in the form of this Iraqi mutton stew, otherwise we would just not want to make them! This was another way I found to enjoy this lovely vegetable, had it not been slimy! Hehe… The recipe was adapted from here and I must say, it was a good way to enjoy along with our chapathis. Make it a bit runny and you could have it as a good side for rice too!
Hyderabadi Dahi Bhindi - Okra in Creamy Yogurt Sauce
A creamy ladyfinger dish
Recipe type: Vegeterian Curry
- 500 gm okra/ ladysfinger
- 3 tbsp oil
- ½ tsp mustard seeds
- ¼ tsp cumin seeds
- 1 tsp urad dal
- A pinch asafoetida/ hing
- 2 dried chillis
- 1 sprig curry leaves
- 1 medium onion, thinly sliced
- 1 small pc ginger, grated
- 2 cloves garlic, grated
- ½ tsp garam masala powder
- ½ tsp red chilli powder
- ½ tsp turmeric powder
- ½ tsp coriander powder
- 1 large tomato, chopped
- ½ cup yogurt, beaten
- 1 tbsp grated coconut
- 6 cashew nuts, soaked in 100 ml warm water
- ¾ tsp kasuri methi powder
- Salt to taste
- Wash the okra well. Pat dry. Cut out the head and tail and chop into halves. Sprinkle some salt and mix well. Keep aside for 30 minutes - this will help to clear the sliminess of the okra.
- Grind the coconut and cashew nuts, along with its water into a paste.
- Heat two tbsp oil in a frying pan. Shallow fry the okra till done. Set aside.
- In another saucepan, heat the remaining oil. Splutter the mustard. Add ingredients from cumin to curry leaves and fry briefly (and enjoy the amazing aroma!). Add the onion and fry till golden. Add in the ginger and garlic and saute till raw smell is gone. Add the masala powders and saute for a minute. Now add the tomato and cook till the tomato is mashed up and oil floats on the top.
- Add the cashew coconut paste and cook for a minute. Add the yogurt and salt and cook for a further five minutes. Add in the fried okra and cook for five minutes. Sprinkle in the kasuri methi and give a final mix.
- Switch off and serve warm with rice or rotis!
- You can deep fry the okra if you are OK with that option!
- To make a richer gravy, you can soak cashew nuts in milk and grind it along with the coconut.
- I made the gravy thick. If you want it thinner, you can add a cup of water at the time when the yogurt is added or also at the end.