By Krati Purwar
March 12, 2025
In Rajasthan, people cook a lot with curd because it offers respite from the heat. The regional dahi bhindi recipe is a delight to pair with steamed rice, roti, or paratha. It is just another way of cooking summer-special okra.
6 tbsp oil 2 cardamom pods ½ kg okra 1 tsp cumin, kasuri methi 1 tsp ginger-garlic paste 1 bay leaf 1 tsp red chilli, coriander ½ tsp cumin, garam masala 1 chopped onion ½ tsp turmeric 1.5 cups curd Salt to taste 2 tbsp coriander leaves
Heat two tablespoons of oil in a kadhai and roast okra in it.
Keep bhindi aside and roast cumin seeds, kasuri methi, bay leaf, and cardamoms.
Saute onion and ginger-garlic paste until it turns brown.
Add roasted spices mixed with curd into the pan. Keep stirring.
After 6-7 minutes of cooking, sprinkle salt and add roasted okra.
Cook for 5-6 minutes and top it with coriander leaves before serving.