Dahi Bhendi ( Odisha Style Okra Raita)
by Tarla Dalal
A refreshing preparation of bhindi and curd, the Dahi Bhendi is a wonderful accompaniment to the main course.
With the soothing flavour of dahi, elevated to just the right level of spiciness by the simple but effective tadka, this Odisha style raita helps to balance the spiciness of other subzis.
It has a very different mouth-feel as it is made of large chunks of bhindi, sautéed with onions and then added to the curd. This method of preparation ensures that the bhindi is not too sticky.
The tadka gives an awesome flavour and aroma to the dahi. The Dahi Bhendi is part of a traditional Odia Thali, and is relished with rice or roti.
Enjoy how to make Dahi Bhendi recipe with detailed step by step photos below.
Dahi Bhendi ( Odisha Style Okra Raita) recipe - How to make Dahi Bhendi ( Odisha Style Okra Raita)
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Dahi Bhendi
1 1/2 cups curd (dahi)
1 1/2 ladies finger (bhindi)
salt to taste
4 tbsp oil
1/2 cup sliced onions
1/2 tsp mustard seeds ( rai / sarson)
2 whole dry kashmiri red chillies
10 to 12 curry leaves (kadi patta)
For dahi bhendi
- For dahi bhendi
- To make dahi bhendi, cut off the top and the bottom of the bhindi and cut it into 2 halves.
- Heat 2 tbsp. Oil in a broad non-stick pan, add the onions and sauté them till they become translucent or for 30 seconds.
- Add the bhindi, and salt, mix well and cover and cook with a lid on a medium flame for 5 to 7 minutes, while stirring occasionally. Keep aside.
- In a bowl, whisk the curd with the salt to taste.
- Transfer the bhindi to the whisked curd and mix well. Keep aside.
- For the tempering, heat 2 tbsp. Oil in a small broad non-stick pan.
- Add the mustard seeds, curry leaves and dry red chilies and sauté for 30 seconds till they crackle.
- Pour this tempering over the prepared curd and bhindi mixture and mix well.
- Serve the dahi bhendi raita immediately.
How to make Dahi Bhendi
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For making Dahi Bhendi ,the first step is to take a deep bowl and put the curd into it.
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Whisk the curd with the salt to taste and keep aside.
- Wash the Bhindi (okra) thoroughly with clean water pat it dry .It is very important to pat it dry so that the okras do not become sticky when you are cooking them.
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Remove the top and the bottom end of the okras.
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Cut them into 2 halves horizontally.
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Heat 2 tbsp oil in a pan and sauté the sliced onions for 30 seconds on a medium flame till they become translucent.
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Add the Bhindi, ½ a tsp of salt and 2 tsp of water to prevent the bhindi from burning while cooking. Cover with a lid and cook on a slow flame for 5-7 minutes, while stirring occassionally. Stir occasionally so that the onions do not get burnt. The Bhindi will become tender and the onions should become golden brown in color.
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Now transfer the cooked Bhindi and onions to the bowl with the whisked curd.
- For the tempering of your Dahi Bhendi, take a small tava or a tadka pan. Tadka is the hindi word for tempering .A tadka pan has a long handle and a small but deep bowl like structure where you put your oil and other ingredients of your choice for the tempering.
- Heat 2 tbsps of oil in the tawa.
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Add the mustard seeds and let them splutter.
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Quickly, add curry leaves and dry red chilies one by one and let them crackle. You need to be really quick to prevent the tadka for your Dahi bhendi from getting burnt.
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Pour this tempering immediately into the curd and Bhindi mixture.
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Serve immediately at room temperature. You can have it as an accompaniment with your maincourse. Dahi Bhendi goes very well with all kinds of Khichdi(s) (Rice cooked along with lentils) ,especially with Bengali Style Brown Rice Khichdi or Spicy Green Moong Dal Khichdi.
| Energy | 227 cal |
| Protein | 3.4 g |
| Carbohydrates | 4.7 g |
| Fiber | 0.1 g |
| Fat | 19.9 g |
| Cholesterol | 12 mg |
| Vitamin A | 256.1 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 1.9 mg |
| Folic Acid | 6.7 mcg |
| Calcium | 162.3 mg |
| Iron | 0.2 mg |
| Magnesium | 16.5 mg |
| Phosphorus | 102.4 mg |
| Sodium | 14.7 mg |
| Potassium | 79.1 mg |
| Zinc | 0 mg |