Dahi ma Bheeda
Equipment
- Frying Pan
- Skillet
- Kitchen Paper
- Paper towel
- Slotted spoon
Ingredients
- 1 kg Okra small, tender, topped_and tailed (trimmed)
- 4-6 tablespoons Vegetable oil
- 2 tablespoons Ginger Paste
- 2 tablespoons Garlic Paste
- 1 teaspoon Turmeric ground
- 2 teaspoons Chilli powder
- 3 teaspoons Cumin ground
- 450 ml Natural (plain) yoghurt (2 cups) whisked
- Salt
Instructions
- Cut the okra into 1-cm / 1/2-inch thick pieces, place in a bowl and sprinkle with salt.
- Heat the oil in a deep, heavy-based frying pan (skillet) over high heat, then reduce the heat to medium.
- Add the okra and fry for 2-3 minutes, or until it is crisp but remains green. Remove with a slotted spoon and drain on kitchen paper (paper towels).
- Put the ginger and garlic pastes and ground spices into the same pan and stir-fry for about 2 minutes. Sprinkle over a little water if the spices seem to be sticking to the base (bottom) of the pan and burning.
- Remove from the heat and slowly stir in the yoghurt. Return to very low heat and simmer for 2-3 minutes. Season with salt and add the fried okra. Simmer for a further 2 minutes, or until the okra are hot.
Video
Nutrition
Calories: 710kcalCarbohydrates: 111gProtein: 39gFat: 19gSaturated Fat: 10gCholesterol: 59mgSodium: 369mgPotassium: 4044mgFiber: 35gSugar: 37gVitamin A: 8870IUVitamin C: 243mgCalcium: 1492mgIron: 12mg
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