A double-tangy subzi with the combined sourness of curds and tomatoes, perked up with a wide assortment of seeds and spice powders, which give it a super peppy flavour and aroma too. The ladies finger is sliced and shallow-fried before preparing the gravy, so that it has a nice texture and does not end up gooey, which sometimes happens when you add bhindi to a dish without sautéing it properly. Allow the Achaari Dahi Bhindi to boil for a few minutes after adding the bhindi so that it soaks in the flavours of the curd mixture. Serve hot with any roti of your choice.
Ingredients4 cups sliced ladies finger (bhindi)
5 tbsp oil
2 tsp fennel seeds (saunf)
1 tsp mustard seeds ( rai / sarson)
1/2 tsp nigella seeds (kalonji)
1/4 tsp fenugreek (methi) seeds
1/4 tsp asafetida (hing)
2 tsp finely chopped ginger (adrak)
3/4 cup chopped tomatoes
salt to taste
To Be Mixed Into A Curd Mixture
1/2 cup whisked curds (dahi)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 tsp coriander-cumin seeds (dhania-jeera) powder
salt to taste
Heat 4 tbsp of oil in a broad non-stick pan, add the ladies finger and cook on a medium flame for 5 to 6 minutes, while tossing occasionally. Remove in a deep bowl and keep aside.
Heat the remaining 1 tbsp of oil in the same broad non-stick pan, add the fennel seeds, mustard seeds, nigella seeds, fenugreek seeds and asafetida and sauté on a medium flame for a few seconds.
Add the ginger and sauté on a medium flame for 30 more seconds.
Add the tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Lower the flame, add the curds mixture, mix well and cook on a medium flame for 1 minute, while stirring continuously.