Achari Dahi Bhindi

Ingredients

• 400 gms fresh tender bhindi (not over large and old)
• 2 medium tomatoes
• 2 tsp finely chopped ginger
• 1/4 cup fresh thick curd
• 1/2 tsp turmeric/haldi
• 1 tsp chilli powder
• 2 tsp coriander/dhania powder
• 4 tbsp oil/ghee/salt to taste
• For the Achari

Masala

• 2 tsp fennel /saunf seed
• 1 tsp mustard seeds
• 1/2 tsp onion seeds / kalonji
• 1/4 tsp methi / fenugreek seeds
• 1/2 tsp asafoetida / hing

Method

Wash, dry and slit or chop bhindi. In a wok, heat half the oil or ghee. When it is about to smoke, throw in the bhindi. Fry on high heat until 3/4th cooked (possible to bite and chew but still firm) – this will take not more than five minutes. Do not cover, keep stirring every few seconds. Keep aside.

Take the remaining oil in the wok, add the Achari Masala and let it splutter. Add the ginger, tomatoes. Stir, add salt, cover and cook for 3 minutes.

Whisk together curd, turmeric, chilli powder, coriander powder till you have a smooth mixture.

Add this to the tomato masala. Cook until it simmers. Add the bhindi. Mix. Cover and cook for 2-3 minutes. Serve hot with chapatis.

— Reema Prasanna is a baking coach, cook, travel & food writer