Friday, October 4, 2013

Dahi Bhendi

Hi Readers,

Another Odia traditional dish that I prepared today. It is Dahi Bhendi, it is similar to Dahi Baigan, and is good for people who are allergic to Baigan. It is very simple and easy to make, can be done in little time.

4 medium sized Bhendi
250 gm curd
salt to taste
1 tbsp Cumin and red chili powder.
sugar optional
pinch of turmeric
1 tbsp oil

For Tampering :- 
1/2 tbsp paanch Phutan (Cumin, Fennel, Fenugreek, Mustard, Black seeds)
1 tbsp Oil
2 Red chilli

Cut the bhendi/ladies finger into long pieces after trimming the edges. Add oil to a pan, add the vegetable, salt and turmeric when oil is hot. Fry over medium flame till Bhendi is cooked.
Now in a pan take 1 tsp of oil. When its hot add the Paanch Phutan. When they start cracking ,add the red chilli to it and remove from flame.
In another container take the whole curd and whisk it. The thickness of curd can be as per your choice. If you want to make it thinner then add little water to it. Add salt to it. When the tampering mixture that we prepared cools to room temperature add it into the curd. Now add the fried Bhendi and keep it for sometime before serving. This can be served chill, garnish with coriander leaf. This is usually served in Odia platter. It is similar to Dahi Baigan.  

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