Hyderabadi Dahi Bhindi Masala

Blogging really helps me a lot in different ways, introducing me to new food, new veggies, new methods and above all;many  friends like you. I may not have talked with much people , but i feel a special bonding with certain people and i really look forward  to their blog for a new post and if they get delayed i really do think, why are they not posting anything new. I started blogging just after a year of my marriage , and i was still new to cooking and blogs helped me a lot during those days.

After coming here i always wanted to have the same food i had once at Mangalore, and searching for those kind of recipes ended at a very wonderful blog Monsoon Spice by Sia, i have tried out so many of her traditional dishes and i am such a huge fan. This is a yummy dish from her recipe which i tried and was sooo good , that i have already made it 2 -3 times. Thanks a ton dear for this wonderful recipe.

Hyderabadi Dahi Bhindi Masala
Recipe Source : Monsoon Spice
Original Recipe :Chatkhor

Ingredients:

10 - 15 Ladies finger / Okra ( cut in 1cm  length )
1 Onion ( finely chopped )
2 Tomatoes ( chopped )
1 tsp Ginger - Garlic Paste
1 cup Yogurt / Curd ( well beaten )
5 Cashew ( soaked in water )
1 tbsp Grated Coconut

1 tbsp Kasuri Methi / Fenugreek leaves
1 tsp Kitchen King Masala
1/2 - 1 tsp Red Chili Powder
1/2 tsp Coriander Powder
1/2 tsp Turmeric Powder
1/2 tsp Amchur / Mango Powder

For tempering:

1 tsp Mustard
1/2 tsp Jeera
1 tsp Urad Dal ( i didnt use this )
2 - 3 Dry Red Chilies
A pinch of Hing / Asafoetida
few curry leaves
Oil

Method:

Sprinkle little salt to okra pieces and mix well, keep it aside for half an hour.(This helps in reducing the sliminess while frying the okra. This step is optional , but it really works )
Heat oil in a pan and add fry okra pieces on high flame till they turn brown retaining their crispiness, and set aside.
Grind soaked cashews and coconut until smooth and set aside.
Heat oil in a pan and add mustard seeds following by cumin , urad dal, dry red chillies, hing and curry leaves and sauté.
Add finely chopped onions and fry till translucent. Add ginger-garlic paste and fry for another minute till their raw smell disappears and onion turns golden brown. Now add all the dry masalas (garam/kitchen king masala, red chilli powder, amchur, turmeric and coriander powder) along with Kasuri Methi and fry for a minute in low heat.
Mix in finely chopped tomatoes and sauté till they turn pulpy and release their juice, about 2 minutes. Now add ground cashew-coconut paste and mix well. Keep stirring for a minute.
Add yogurt  and salt to taste and stir well. Depending on the consistency of gravy required, add ½-1 cup of water and mix well. Simmer the gravy and let it cook uncovered for another 5 minutes.
Mix in fried okra and adjust the seasonings. Add little more water if you think the gravy is too thick and simmer for another 3-5 minutes.