Dinner, Lunch, Main Course
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Dahi Mustard Bhindi – Okra in Yogurt Mustard Gravy

Dahi-Mustard-Bhindi-Okra-In-Yogurt-Mustard-Gravy

Dahi  Mustard Bhindi – creamy and rich, this Bengali-inspired dish is a new twist to the classic bhindi (okra) we all love. With flavors of mustard, poppy seed, and almonds, spice up your dinner game with this quick, delicious recipe!

Coming from Jaipur, I’ve grown up eating dahi (yogurt) bhindi, but I only recently tried this version when visiting Kolkata a few years back. Ever since, I’ve fallen in love with this very unique flavor that comes from the mustard and poppy seeds.

This version is a super simple, weeknight curry that pairs well with naan or rice. It’s creamy, nutty, and aromatic — everything I love in a wholesome meal!

WATCH HOW TO MAKE DAHI MUSTARD BHINDI:

Dahi-Mustard-Bhindi-Okra-In-Yogurt-Mustard-Gravy

5 from 2 votes
Dahi-Mustard-Bhindi-Okra-In-Yogurt-Mustard-Gravy
Dahi Mustard Bhindi - Okra in Yogurt Mustard Gravy
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Dahi Mustard Bhindi (Okra in Yogurt Mustard Gravy) - creamy and rich, this Bengali-inspired dish is a new twist to the classic bhindi (okra) we all love. With flavors of mustard, poppy seed, and almonds, spice up your dinner game with this quick, delicious recipe!

Course: Main Course
Cuisine: Indian
Custom Category: Dinner, Indian Main Course, Lunch, Main Course
Servings: 4
Calories: 204 kcal
Author: Nidhi Bothra
Ingredients
Bhindi:
  • 250 grams bhindi (okra) , thin size, washed and patted dry
  • 1 1/2 tbsp oil
Paste:
  • 2 tbsp poppy seeds
  • 4 almonds , or cashews
  • 1 1/2 tsp black mustard seeds
  • 3 tbsp water , hot
Gravy:
Instructions
  1. To prepare the bhindi (okra), cut off the ends and create a slit lengthwise going halfway in not all the way. Then, cut the bhindi in half or into 1 inch long pieces.

  2. To make the paste, soak your mustard seeds, poppy seeds, and almonds in the hot water for 15-20 minutes. Then, grind it into a fine paste in a small grinder. Set this aside.

  3. In a large pan, heat 1½ tbsp of oil on medium heat and then add in your bhindi and shallow fry for 5-6 minutes. Then, cover the pan and let it cook for 5-6 minutes until the bhindi is 80% cooked. Take the bhindi out into a separate plate and set aside.

  4. In the same pan, heat 1 tbsp neutral oil and 1 tbsp mustard oil on medium heat. Add in cumin seeds and let it crackle. Then, add in your ginger garlic paste and cook for 30 seconds.

  5. Now, add in your onions and sauté until translucent and slightly browned. Add in your poppy-mustard-almond paste and sauté for 2-3 minutes.

  6. Then, add in your beaten yogurt and all of your spices. Mix until well combined and sauté for 3-4 minutes.

  7. When the oil starts to come up, add in your bhindi and cook covered for 2 minutes. Make sure not to over cook the bhindi since it’s already cooked and just needs to soak in the flavor.

  8. Sprinkle some garam masala on top and Your Dahi Mustard Bhindi (Okra in Yogurt Mustard Gravy) is ready! Enjoy!

Recipe Video

Nutrition Facts
Dahi Mustard Bhindi - Okra in Yogurt Mustard Gravy
Amount Per Serving
Calories 204 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Trans Fat 1g
Cholesterol 2mg1%
Sodium 47mg2%
Potassium 383mg11%
Carbohydrates 12g4%
Fiber 4g17%
Sugar 5g6%
Protein 5g10%
Vitamin A 770IU15%
Vitamin C 17mg21%
Calcium 193mg19%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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