Dahi Bhindi Masala

• Clean and dry your okra with a kitchen towel or with paper towel.
• Cut okra into small size pieces and sprinkle little salt to it and keep it aside for an hour. This helps in reducing the sliminess while frying the okra.
• Heat 1 tbsp of oil in a pan and add okra pieces to it. Now fry them continuously at high flame till they turn brown retaining their crispiness, now keep them aside.
• Now grind soaked cashews and coconut to smooth paste adding the milk used for soaking.
• Heat oil in a pan and add mustard seeds to it. When they pop, add cumin seeds, urad dal, dry red chillies, hing and curry leaves and saute it for a minute till the dal turns golden brown in colour.
• Now add finely chopped onions and fry till onion turn slight golden brown.
• Add ginger-garlic paste and fry for another minute. Add garam masala, red chilli powder, amchur, turmeric, coriander powder and kasuri methi to it. Fry for a minute in a very low flame.
• Add finely chopped tomato and saute till they completely mash up with this masala.
• Now add cashew and coconut paste to it and saute continuously for a minute or two.
• Add water according to your required gravy. (Here I have used one and half cup of water). Let it boil in a medium low flame for a minute or two.
• Now add well beaten yogurt, salt and sugar as per your taste.
• Finally add fried okra to this yogurt mixture and mix it well. Cook it for another 2-3 minutes in a low flame.

Now your hydrabadi bhindi masla is ready to serve with plain rice or roti. I love to eat this with plain basmati rice and cucumber salad. Hope you all will try it in your kitchen and leave me two lines with your experience. If you like the recipe then feel free to recommend it below.