Chhattisgarh Ki Dahi Bhindi

Chhattisgarh Ki Dahi Bhindi

Bhindi is a vegetable that can be used to prepare a variety of dishes. Dahi bhindi is one such lip smacking preparation which is a sour and spicy yogurt curry, infused with the aroma of garlic and fenugreek seeds. Use of mustard oil also gives a distinct flavour to the dish. Okra pieces are first sauteed till they are no more slimy or sticky and then cooked in spicy yogurt gravy. There are few other variations also to prepare the dish like you can add gram flour (besan) to the curd while blending it or you can also add tomatoes to the tempering that makes the curry thicker. I have followed exactly what my friend, who herself hails from chhattisgarh has shared with me. To avoid curdling of the curry, curd should  be at room temperature and the gravy should not be boiled on high flame. Okra or bhindi is almost every kid’s favourite. This mildly spiced dahi bhindi is very comforting and goes well with both hot steamed rice and phulka.

Okra is known to aid in prevention of diabetes, it is high in folate and prevents constipation. It also prevents colon cancer and controls obesity.

Preparation Time : 10 minutes

Cooking Time : 15 minutes

Serves : 4


  • Okra or Bhindi  350g, cut into half inch pieces
  • Curd  3 Cups
  • Coriander Leaves, finely chopped  1 tbsp
  • Fenugreek Seeds  1/4 tsp
  • Mustard Seeds  1 tsp
  • Garlic, finely chpped  2 tbsp
  • Ginger  1 inch, crushed
  • Curry Leaves  a few
  • Turmeric Powder  1/4 tsp
  • Red Chilli Powder  1 tsp
  • Coriander Powder  1 1/2 tsp
  • Salt  to taste
  • Green Chillies  2 – 3
  • Mustard Oil  4 tbsp


  1. Heat two tablespoon of oil in a kadhai and throw in okra pieces. Cover and cook till they turn soft.
  2. In a mixer, blend curd with all the dry masalas – turmeric, coriander and chilli powder (without any water).
  3. Remove them in a separate plate. Again take remaining oil in the same kadhai and heat it. Add the temperings – mustard, methi, ginger, garlic, green chillies and curry leaves. Saute till garlic turns brown in colour.
  4. Add whisked curd while stirring continuously on low flame. Add salt and bring it to boil.
  5. Add cooked okra pieces, cover and cook for two more minutes.
  6. Switch off the flame and garnish with coriander leaves. Team up with rice / roti and salad and enjoy the meal.


Leave a Comment

Your email address will not be published. Required fields are marked *