There are many ways to prepare okra (bhindi)—be it plain, spicy, or stuffed. If okra is a favorite of yours but you have grown bored of these standard preparations, why not try a unique twist? Today, we are sharing a recipe for *Dahi Bhindi* (Okra in Yogurt Gravy), a dish enjoyed with great enthusiasm across North India.

**Dahi Bhindi Recipe**
*Dahi Bhindi* offers a flavor profile that is slightly tangy due to the yogurt and zesty thanks to the spices. Here is the recipe:

**Ingredients**
2 cups okra (bhindi)

1 tablespoon *urad dal* (split black gram)

1 cup yogurt (curd)

1 medium-sized onion

1 medium-sized tomato

1/2 teaspoon cumin seeds

2 tablespoons oil

1 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon coriander powder

1 teaspoon mustard seeds

8-10 curry leaves

2 green chilies

Salt to taste

**Method**

To make *Dahi Bhindi*, start by chopping the okra (about 2 cups' worth).

Next, finely chop the onion and tomato.

In this step, heat 1 tablespoon of oil in a pan and sauté the okra.

Remove the sautéed okra from the pan and add more oil. Once the oil is hot, add 1/2 teaspoon of cumin seeds; after they sizzle, sauté the finely chopped onion and tomato.

Add 1 teaspoon each of turmeric powder, red chili powder, and coriander powder, along with salt to taste, and mix everything well.

After mixing the spices thoroughly, add 1 cup of yogurt to the okra mixture.

Once the yogurt is well incorporated, turn off the heat.

Now, prepare the *tadka* (tempering); heat 1 tablespoon of oil in a separate pan.

Once the oil is hot, add 1 teaspoon of mustard seeds, 8-10 curry leaves, and 2 chopped green chilies, and sauté briefly.

In the final step, combine this tempering with the okra and yogurt mixture. If you wish, you can also add a paste made from 7–8 cashews to the dish to enhance the flavor of the Dahi Bhindi.

Cook it on the stove for 2–3 minutes while stirring continuously, then turn off the heat.

Your special Dahi Bhindi dish is ready; serve it with roti for lunch or dinner.

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