This Dahi bhindi is very simple to make and delicious to eat. With okra and yoghurt, this recipe can be prepared within minutes
Dahi Bhindi is a Konkani dish. It is called “Bhenda Gojju” locally. It is very healthy. It is made by frying okras and dipping them in thick yoghurt with a sharp tempering. It makes for a great lunch or dinner recipe. It is enjoyed by one and all.
Okra is a very healthy green vegetable that is packed with nutrients. It is said that this vegetable came to India via Eritrea from Nigeria. The word Okra comes from a Nigerian language. It is said that the arrival of okra in India is the result of early globalization. This vegetable is mentioned in the book “Manasollasa” written by Someshwara in the 12th century.
In India, mostly the whole okra vegetable is used only in cooking. In Africa, its leaves and seeds also are widely used in cooking. The okra seeds are also used as a substitute for coffee beans. With its pleasant smell, Okra oil is also used as a means of unsaturated fats.
In English, it is called the “lady- finger” attributing to the long and graceful feminine digits.
The ground rule of cooking okra is to prevent it from being slimy. That is why it is always washed and thoroughly pat dry. In some culinary practices, it is even sun-dried before cooking.
While cooking, it is usually not cooked covered and is fried on medium to high flame.
If you are serving Dahi Bhindi later, mix the Okra with yoghurt just before serving. Enjoy this gumbo dish with your friends and family. It will delight you with a burst of flavours. You can team it with roti or steamed rice.