By Aditi Saraswat
April 30, 2026
Summer season brings with it plenty of bhindi (lady's fingers), which you can turn into a creamy Hyderabadi style dahi bhindi with a gentle spice and tang. It feels comforting and can be paired with roti, rice or simple everyday meals.
500 g bhindi (okra) 1 cup thick curd 3 tbsp oil 1 medium onion, finely sliced 1 green chilli, slit 1 tsp ginger paste 1 tsp mustard seeds 1 tsp urad dal 10 curry leaves 1/2 tsp turmeric powder 1 tsp coriander powder 1/2 tsp red chilli powder 1 tbsp besan 1 tsp salt (or to taste) 2 tbsp coriander leaves, chopped 2 tbsp water
Thoroughly wash bhindi, dry them fully and slice them into medium pieces. Dry them properly so that there is no sliminess while cooking.
In a pan, heat the oil and sauté the bhindi on a medium flame until they turn a bit golden and appear less sticky. Remove and keep them aside.
In a bowl, whisk curd with some besan, turmeric and two tablespoons of water to make a smooth, lump-free batter for the base.
In the same pan, heat the remaining oil and add mustard seeds, urad dal and curry leaves. Once these turn fragrant, add onion, chilli and ginger.
Lower the flame and then pour in the whisked curd mixture slowly. Stir constantly, then add the fried bhindi to it.
Cook for a few minutes on a low flame until it appears thick and glossy. Lastly, garnish with coriander leaves and serve warm with roti.