Dahi Bhendi / Bendakaya in Yogurt Curry

As usual, this post comes with no pics. But, please continue to read.. 🙂

Inspiration comes from here:

http://curryinkadai.blogspot.in/2007/11/dahi-bendi-bendakaya-perugu-koora-okra.html

However, I did my own changes as the original recipe is too bland for my family’s taste. Here goes my modified version of recipe:

Cut the okra pieces into small round – preferably consistent shape.

Put oil in pan, jeera seeds and wait until they splutter. Add onion and minced garlic. Fry till the raw smell is gone. Then add the bhendi pieces, salt and turmeric. Leave it on low flame until the bhendi is completely cooked.

Meanwhile, take 6-7 cashewnuts and grind them to a smooth paste.

Once bhendi is completely cooked, add the below in the order mentioned:

Cashewnut paste, Dhaniya Powder, Red chilli powder, Amchur Powder, Yogurt. Once all the gravies are mixed well, add a handful of chopped mint leaves.

Close the lid and leave the entire curry in the lowest possible flame for 3-4 minutes.

Serve hot with chapati.

Have a good day and keep rocking!!

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