Recipe: Achari Dahi Bhindi

Achari Dahi Bhindi
Prep Time: 10 mins
Cooking Time: 10 minutes
Recipe inspired by Tarla Dalal
Serves: 2 people

You need:

400 gms fresh tender bhindi (not overlarge and old)
2 medium tomatoes
2 tsp finely chopped ginger
1/4 cup fresh thick curd
1/2 tsp turmeric / haldi
1 tsp chilli powder
2 tsp coriander / dhania powder

4 tbsp oil / ghee/salt to taste

For the Achari Masala:

2 tsp fennel / saunf seeds
1 tsp mustard seeds
1/2 tsp onion seeds / kalonji
1/4 tsp methi dana / fenugreek seeds
1/2 tsp asafoetida / hing

– Wash, dry and slit or chop bhindi. In a wok, heat half the oil or ghee. When it is about to smoke, throw in the bhindi. Fry on high heat until 3/4th cooked (possible to bite and chew but still firm) – this will take not more than five minutes. Do not cover, keep stirring every few seconds. Keep aside.

– Take the remaining oil in the wok, add the Achari Masala and let it splutter. Add the ginger, tomatoes. Stir, add salt, cover and cook for 3 minutes.

– Whisk together curd, turmeric, chilli powder, coriander powder till you have a smooth mixture.

– Add this to the masalas and tomato. Cook until it simmers. Add the bhindi. Mix. Cover and cook for 2-3 minutes. Serve hot with chapatis.

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Reema Prasanna is a baking coach, cook, travel & food Writer, blogger, ex-Googler, bathroom singer and wife to the most amazing  man.  More about her here http://about.me/reema.prasanna