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Indian

Rajasthani Dahi Bhindi

Dahi bhindi fries okra first so it holds up in a yoghurt gravy without going slippery.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Rajasthani Dahi Bhindi

30 mintotal

Prep 10 min · Cook 20 min

Serves
2
Difficulty
Easy
Spice
Medium
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Half an hour. Frying the bhindi takes half of it and is the step that decides whether the dish works.

Method

  1. Heat a portion of the oil in a pan. Add the chopped okra and fry on medium heat until tender and lightly browned, ensuring no sliminess remains. Remove and set aside.

  2. In a bowl, whisk the curd with gram flour (besan), turmeric, red chilli powder, and coriander powder until completely smooth.

  3. In the same pan, heat the remaining oil. Add cumin seeds, fennel seeds, and asafoetida. Let them splutter.

  4. Turn the heat down to low. Pour in the seasoned curd mixture, stirring continuously to prevent the curd from splitting.

  5. Keep stirring until the gravy comes to a gentle boil. The gram flour will help thicken the sauce.

  6. Add the fried okra and salt to the boiling gravy. Mix gently.

  7. Simmer for 3-4 minutes so the okra absorbs the tangy flavors. Serve hot.

    3–4 min

How to tell it's done

Crisp-tender okra rings swimming in a silky, tangy, and subtly spiced golden yogurt gravy.

Nutrition

Per serving, from 2 servings.

166kcal

Where the calories come from

  • Protein4.2 g10%
  • Carbohydrate10.6 g24%
  • Fat12.8 g66%
Sugars
4.2 g
Saturated fat
2.9 g
Fibre
3.3 g
Sodium
618 mg
Potassium
375 mg
Calcium
154 mg
Iron
1.4 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Mixing a little gram flour (besan) into the curd acts as a stabilizer, completely preventing the yogurt from curdling when boiled.

What to serve it with

Pairs wonderfully with Missi Roti or plain Parathas.

Common mistakes

The bhindi goes slimy in the gravy.
Dry the okra completely before cutting, and fry it separately until the stickiness has gone before it meets any liquid. This is the whole reason the recipe cooks it first.
The yogurt splits into curds and whey.
Whisk the gram flour into it first, add it on a low flame, and keep stirring until it comes to a boil. Cold yogurt dropped into a hot pan splits every time.

Substitutions

  • Frozen okra can be used but must go into a hot pan straight from the freezer and fried dry — thawed, it releases water and turns slippery. Gram flour keeps the yogurt from splitting; a teaspoon of cornflour does the same job. Thick, slightly sour yogurt is better here than fresh sweet curd.

Storing and reheating

Keeps two days in the fridge. The okra softens overnight, so eat it the same day if the texture matters. Reheat on a low flame while stirring — a hard reheat splits the yogurt gravy. It does not freeze.