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Recipe Name: Dahi Bhindi  
Category: Gravy Varieties


Prep Time Cook Time Serves



Bhindi   400g
Green chillies   3-4
Ginger   1 inch
Pepper corns   1/2 tsp
Skimmed milk yoghurt   1 1/2 cups
Bengal gram flour   1 tbsp
Oil   1 ½ tsp
Red chillies   2
Cumin seeds   1 tbsp
Coriander powder   1 tbsp
Turmeric powder   ½ tsp
Salt   to taste


  • Select tender and small ladyfingers. Wash and wipe them dry with a clean and absorbent kitchen towel. Trim the stem and the tip.
  • Wash green chillies, remove stem and then slit them.
  • Peel, wash and grind ginger with peppercorns to a fine paste.
  • Whisk skimmed milk yogurt.
  • Dry roast Bengal gram flour (besan) in a non-stick pan on low heat, stirring continuously until it gives a roasted aroma. Keep aside to cool.
  • Heat oil in a non-stick pan, add dried whole red chillies, cumin seeds and stir-fry briefly. Add green chillies, coriander powder, turmeric powder, besan and stir well.
  • Add trimmed ladyfingers, salt to taste and cook over medium heat, stirring frequently for five minutes. Stir in the ginger and peppercorn paste.
  • Reduce heat and add the whisked yogurt, mix well and cook covered for eight to ten minutes, stirring occasionally or until ladyfingers are completely cooked.
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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   1 katori
Amount Per Serving
Calories 143 Calories from Fat 1
% Daily Value'
Total Fat  5.6 0
Saturated Fat  0 0
Trans Fat  0  
Cholesterol  0 0
Sodium  163 6
Total Carbohydrate  15.4 5
Dietary Fiber   3.2 13
Sugars   1.2  
Protein   8
Vitamin A   375   * Vitamin C   21
Calcium   81 * Iron   0.8
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs