Dahi Bhindi

Kadhi and Bhindi -two of my favourites, combined into one mouth watering recipe. Use tender and small bhindis for this to get the best taste and texture. The bhindis were deep fried, sauteing and adding would not have given the same result. Served with parathas or hot steamed rice, it is a great party idea !

Ingredients (serves 4)

250 gms bhindis , cut into finger sized pieces (wash and pat dry well)
Oil to fry

For tadka
2 tablespoon oil/ghee
1 teaspoon methi seeds
A pinch heeng
1 teaspoon rai seeds
2 dry red chillies
Half inch cinnamon stick
1 teaspoon ginger-garlic paste

To mix together :
2 cups curd
3 cups water
3 tablespoons besan
1 tablespoon haldi

Salt to taste

1. Deep fry the bhindis and keep aside
2. In a deep pan, add the oil for the tadka. Add all the ingredients of the tadka and fry for a minute (you can add the chillies after all other ingredients)
3. Whisk in the curd,water and besan paste (Tip : Dissolve the besan first in about 1/4 cup water to get a sooth paste, then whisk in the remaining water and curd to get a lump free mixture)
4. Bring to a boil and then reduce flame to sim for 20-30 minutes
5. You can adjust the water as per your desired consistency, slightly thinner is better
6. Add salt in the end
7. Add the fried bhindis and serve hot - garnish with extra chillies/ roasted coriander seeds