I reimagined Hyderabadi Dahi Bhindi Masala by marrying fried okra with a creamy cashew-coconut-yogurt gravy, and my Bhindi Masala Recipe reveals the regional spice combinations and finishing touches that set it apart.

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I never thought fried okra could get so… grown up.

In my Hyderabadi Dahi Bhindi Masala I fry the okra (bhindi) till it’s almost crisp then fold it into a creamy yogurt sauce that surprised me. It’s not the usual Bhindi Recipe Indian Style you’re used to, there’s a subtle nuttiness and tang that keeps you guessing.

I made a version of a Bhindi Masala Recipe that people say feels fancy but it’s really simple, messy even, and hard to stop eating. Try it when you want to impress without overdoing it, you’ll end up sneaking bites while the pot cools.

Ingredients

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Hyderabadi Dahi Bhindi Masala Recipe

Okra (bhindi): High in fiber, low calorie, it’s soft texture and slight vegetal sweetness.
Yogurt (dahi): Provides tangy creaminess, protein and probiotics, cools the spicy notes.
Onion: Adds natural sweetness and body supplies carbs, gives depth when lightly browned.
Green chillies: Bring fresh heat and brightness, minimal calories, they wake up the dish.
Cashew nuts: Give creamy richness and slight sweetness, add healthy fats and protein.
Coconut: Adds mild sweet nuttiness and texture, supplies healthy fats and some fiber.
Besan (gram flour): Helps thicken the gravy, nutty taste, adds protein and earthy flavor.
Turmeric powder: Gives warm color and subtle earthiness, often prized for anti inflammatory benefits.
Lemon juice (optional): Provides a bright sour lift, balances richness and rounds the flavors.

Ingredient Quantities

400 g okra (bhindi)

3/4 cup plain yogurt (dahi)

1 medium onion

2 to 3 green chillies

1 teaspoon ginger garlic paste

1/4 cup cashew nuts

1/4 cup grated coconut or desiccated coconut

1 tablespoon gram flour (besan) optional

1/2 teaspoon turmeric powder

1 teaspoon red chilli powder

1 teaspoon coriander powder

1/2 teaspoon garam masala

1/2 teaspoon cumin seeds

3 to 4 tablespoons vegetable oil

salt to taste

fresh coriander leaves for garnish

1 teaspoon lemon juice optional

How to Make this

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1. Wash the 400 g okra and pat very dry with a kitchen towel so it wont get slimy, trim the tops and cut into about 1/2 inch pieces; toss with a little salt and 1/2 teaspoon turmeric and if using, 1 tablespoon gram flour to help them crisp up.

2. Heat 2 to 3 tablespoons vegetable oil in a wide skillet on medium high, fry the okra in batches without crowding until light brown and a bit crisp, remove to paper towels and keep aside.

3. Soak 1/4 cup cashew nuts and 1/4 cup grated or desiccated coconut in hot water for 10 minutes, drain and grind with 2 to 3 green chillies and 1 teaspoon ginger garlic paste to a smooth paste; if needed add 2 to 3 tablespoons of the 3/4 cup yogurt to help the grinder.

4. Whisk the remaining plain yogurt (3/4 cup total) in a bowl, and if you like extra body add the optional 1 tablespoon gram flour into the yogurt and mix well, set aside.

5. In the same skillet add the remaining 1 tablespoon oil, add 1/2 teaspoon cumin seeds and when they splutter add one medium chopped onion, sauté till golden brown, then add another 1 teaspoon ginger garlic paste and fry 20 to 30 seconds.

6. Add the cashew-coconut-green chilli paste to the onions and cook 2 to 3 minutes, then stir in 1/2 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon coriander powder and salt to taste, cook till the oil starts to separate a bit.

7. Turn the heat very low and slowly add the whisked yogurt while stirring continuously so it does not curdle, cook gently 3 to 4 minutes; add a little water if the gravy is too thick.

8. Gently fold the fried okra into the creamy gravy, simmer on low for 3 to 5 minutes so the flavors marry but okra stays intact.

9. Finish with 1/2 teaspoon garam masala and about 1 teaspoon lemon juice if using, check salt and give one final gentle stir.

10. Garnish with fresh coriander leaves and serve hot with steamed rice or rotis.

Equipment Needed

1. Wide heavy skillet or frying pan for frying the okra and finishing the gravy
2. Sharp chef knife and a cutting board to trim and slice the bhindi
3. 2 mixing bowls one for tossing the okra and one to whisk the yogurt
4. Blender or small food grinder to make the cashew coconut green chilli paste
5. Measuring cups and measuring spoons (for yogurt, cashews, spices and oil)
6. Whisk or fork to beat the yogurt smooth
7. Spatula or wooden spoon for sautéing and gentle folding
8. Paper towels or a clean kitchen towel to pat the okra dry
9. Colander or fine mesh sieve to drain soaked cashews and coconut

FAQ

Q: How do I stop the okra from getting slimy? A: Pat the bhindi completely dry before cutting, slice on a bias, don't overcrowd the pan, and fry on medium-high heat so water evaporates fast. Tossing in a tablespoon of gram flour while frying also helps absorb moisture. It'll cut the slime a lot.

Q: Can I use frozen okra? A: Yes, but thaw and pat it very dry first. Frozen okra releases more water so fry it a bit longer and in smaller batches so it browns instead of steams. Texture won't be exactly same, but it's fine.

Q: Won't the yogurt curdle when I add it? A: Use thick, room temperature yogurt and whisk it smooth before adding. Lower the heat, add the yogurt slowly while stirring, and you can mix a spoon of besan with the yogurt to stabilize it. Cook gently, don't boil hard once yogurt is added.

Q: I'm nut allergic or vegan. Any swaps for cashews and yogurt? A: For nut-free, skip cashews or use roasted sunflower seeds for creaminess. For vegan, use coconut yogurt or a blended cashew cream (if not allergic) or blended tofu for a similar texture. Flavor will shift but still tasty.

Q: What does the coconut and besan do in this dish? A: Coconut adds natural sweetness and body, cashews add richness, and besan helps bind the sauce and soak up excess juices so the gravy isn't runny. Besan is optional but useful if your okra's very wet.

Q: How long can I store leftovers and how do I reheat? A: Keep in the fridge up to 3 days in a sealed container. Reheat gently on the stove with a splash of water, don't boil hard. Microwaving works too but heat in short bursts so the yogurt doesn't split. Best eaten within 24 hours for firmer bhindi.

Hyderabadi Dahi Bhindi Masala Recipe Substitutions and Variations

Okra (bhindi): no okra? try eggplant (brinjal), green beans, or zucchini — eggplant gives a similar soft, slightly meaty texture, green beans keep a nice bite.
Plain yogurt (dahi): swap with Greek yogurt, sour cream, or coconut yogurt for a vegan version; if it’s too thin, drain a bit or whisk to a creamier consistency.
Cashew nuts: use blanched almonds, roasted peanuts, or sunflower seeds (nut-free) — toast them lightly for better flavor.
Gram flour (besan) optional: replace with cornstarch, rice flour, or all-purpose flour to coat and reduce sliminess; cornstarch gives a crisper finish.

Pro Tips

1) Make sure the bhindi is bone dry before you cut it, else it gets slimy. Tossing a little besan and salt helps them crisp when you fry, and dont crowd the pan or they steam instead of crisping.

2) Heat the oil properly and fry in small batches so the pieces brown evenly, not brown on the outside and raw inside. Let them drain on paper so the gravy doesnt get oily.

3) To stop the yogurt from splitting, whisk it smooth and bring it to room temp, then temper it by adding a few spoonfuls of the hot sauce into the yogurt first, then mix back slowly while stirring. Adding that tablespoon of besan to the yogurt also stabilizes it.

4) For the cashew-coconut paste use minimal water when grinding so it stays thick and creamy, and toast the cashews lightly for more flavor. Finish with a squeeze of lemon and fresh coriander right before serving, it lifts the whole dish.

Hyderabadi Dahi Bhindi Masala Recipe

Recipe by Jot Punji

0.0 from 0 votes

Servings

servings

Calories

263

kcal

Equipment: 1. Wide heavy skillet or frying pan for frying the okra and finishing the gravy
2. Sharp chef knife and a cutting board to trim and slice the bhindi
3. 2 mixing bowls one for tossing the okra and one to whisk the yogurt
4. Blender or small food grinder to make the cashew coconut green chilli paste
5. Measuring cups and measuring spoons (for yogurt, cashews, spices and oil)
6. Whisk or fork to beat the yogurt smooth
7. Spatula or wooden spoon for sautéing and gentle folding
8. Paper towels or a clean kitchen towel to pat the okra dry
9. Colander or fine mesh sieve to drain soaked cashews and coconut

Ingredients

400 g okra (bhindi)
3/4 cup plain yogurt (dahi)
1 medium onion
2 to 3 green chillies
1 teaspoon ginger garlic paste
1/4 cup cashew nuts
1/4 cup grated coconut or desiccated coconut
1 tablespoon gram flour (besan) optional
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon cumin seeds
3 to 4 tablespoons vegetable oil
salt to taste
fresh coriander leaves for garnish
1 teaspoon lemon juice optional

Directions

Wash the 400 g okra and pat very dry with a kitchen towel so it wont get slimy, trim the tops and cut into about 1/2 inch pieces; toss with a little salt and 1/2 teaspoon turmeric and if using, 1 tablespoon gram flour to help them crisp up.
Heat 2 to 3 tablespoons vegetable oil in a wide skillet on medium high, fry the okra in batches without crowding until light brown and a bit crisp, remove to paper towels and keep aside.
Soak 1/4 cup cashew nuts and 1/4 cup grated or desiccated coconut in hot water for 10 minutes, drain and grind with 2 to 3 green chillies and 1 teaspoon ginger garlic paste to a smooth paste; if needed add 2 to 3 tablespoons of the 3/4 cup yogurt to help the grinder.
Whisk the remaining plain yogurt (3/4 cup total) in a bowl, and if you like extra body add the optional 1 tablespoon gram flour into the yogurt and mix well, set aside.
In the same skillet add the remaining 1 tablespoon oil, add 1/2 teaspoon cumin seeds and when they splutter add one medium chopped onion, sauté till golden brown, then add another 1 teaspoon ginger garlic paste and fry 20 to 30 seconds.
Add the cashew-coconut-green chilli paste to the onions and cook 2 to 3 minutes, then stir in 1/2 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon coriander powder and salt to taste, cook till the oil starts to separate a bit.
Turn the heat very low and slowly add the whisked yogurt while stirring continuously so it does not curdle, cook gently 3 to 4 minutes; add a little water if the gravy is too thick.
Gently fold the fried okra into the creamy gravy, simmer on low for 3 to 5 minutes so the flavors marry but okra stays intact.
Finish with 1/2 teaspoon garam masala and about 1 teaspoon lemon juice if using, check salt and give one final gentle stir.
Garnish with fresh coriander leaves and serve hot with steamed rice or rotis.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.