Hyderabadi Dahi Bhindi Masala

Ingredients:

• 3-4 cups Bhindi/Okra, washed, dried and cut into 1 cm pieces
• 1 large Onion, finely chopped
• 2 large Tomatoes, finely chopped
• 1 tsp Ginger-Garlic Paste
• 1 tbsp Tomato Paste (Optional)
• 1 tsp Sugar (Optional, to balance the sour taste of amchur and yogurt)
• 1 cup Yogurt, beaten
• 1 tbsp Grated Coconut, fresh/frozen
• 6-8 Cashew Nuts, soaked in warm milk for at least 10 mins
• ½ -1 tbsp Kasuri Methi/Dried Fenugreek Leaves
• 1 tsp Garam Masala/Kitchen King Masala
• ½ -1 tsp Red Chilli Powder (Adjust acc to taste)
• ½ tsp Turmeric Powder
• ½ -1 tsp Amchur/Dry Mango Powder
• ½ tsp Coriander Powder
• 1-2 tbsp Oil
• Salt to taste
• 
  
• For Tadka/Tempering:
• 1 tsp Mustard Seeds
• ½ tsp Jeera/Cumin Seeds
• 1 tsp Urad Dal/Split Black Lentils
• 2-3 Dry Red Chillies, halved
• A Pinch of Hing/Asafoetida
• Few Curry Leaves
• 1 tbsp 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.
• Heat 1-2 tbsp of oil in a pan and add okra pieces to it. Fry them continuously at high flame till they turn brown retaining their crispiness, about 7-10 mins. Alternatively you can also deep fry them but I prefer pan frying for healthy option. Transfer these fried okras to a plate lined with kitchen/paper towel and keep them aside till needed.
• Grind soaked cashews and coconut to smooth paste adding the milk used for soaking. Keep it aside till needed.
• Heat oil in a pan and add mustard seeds to it. When mustard starts to pop and splutter, add cumin seeds, urad dal, dry red chillies, hing and curry leaves and sauté it for a minute till cumin seeds and dal turns golden brown in colour.
• Now add finely chopped onions and fry till they turn light golden. 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, sugar 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. Serve this delicious gravy of Hyderabadi Dahi Bhindi Masala with any roties or flavoured Basmati rice and enjoy.