Dahi wali Bhindi

Bhindi Bemisaal !

Bhindi (lady finger) is one of my favourite summer veggies. It is usually cooked in a dry form, blended with our regular spices and amchoor. When I came across this recipe with a dahi base, I was skeptical. Once attempted, I was won over for life ! Verka Dahi was blended in to make the gloriously velvety gravy for this dish.

Dahi wali Bhindi:

  • ¾ sliced onion
  • 1½ tbsp minced ginger
  • 3 cloves garlic, chopped
  • 1½ tbsp Verka Ghee
  • 150 gm bhindi, cut into large pieces
  • ½ tsp each mustard seeds, jeera, haldi and dhaniya powder
  • Pinch of heeng
  • 2-3 sprigs of curry leaves
  • 1 cup thick Verka Dahi
  • Salt, chili powder and garam masala to taste
  • Oil for frying



  • Heat up Verka Ghee, fry the onions till golden, followed by ginger and garlic.
  • Turn off the heat, cool and blend with a little water till you have a paste.
  • In the same kadhai,add minimal oil and fry the bhindi till a darker green in colour. Remove.
  • Add another trickle of oil to the kadhai and scatter in the mustard, jeera, methi and heeng.
  • Add curry leaves and onion paste and saute for 2 minutes to blend the flavours.
  • Season with chili powder, haldi, dhaniya powder and salt. Fry for a few minutes.
  • Beat Verka Dahi till smooth, then add to the vessel. Stir further.
  • Add the previously fried bhindi and a splash of water, stir and cook covered for 4-5 minutes.
  • Serve hot after stirring in some garam masala.