A cooling side dish of tender sautéed okra folded into creamy yoghurt and brightened with a mustard and coconut oil tempering, perfect with rice.
Okra in yoghurt Sauce (Bhindi Kichadi)
Ingredients
- 400 g okra bhindi, washed, patted dry, and sliced into ¼″ rounds
- 1 tbsp coconut oil for cooking okra
- 2 cups thick yoghurt curd, whisked until smooth
- Salt to taste
For tempering:
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 2 –3 dried red chillies
- 1 sprig curry leaves
Instructions
Prep the okra:
- Wash and pat the okra dry.
- Slice into thin rounds and spread on a kitchen towel to absorb moisture.
Cook the okra:
- Heat 1 tbsp coconut oil in a skillet over low heat.
- Add the sliced okra, sprinkle with a pinch of salt, and sauté uncovered, stirring occasionally, until the okra is wilted, lightly browned, and no longer slimy, about 10–12 minutes. Transfer to a bowl and let cool.
Prepare the yoghurt base:
- Whisk the yoghurt with salt until smooth.
- Stir in the cooled okra. Add a splash of water if you prefer a thinner consistency.
Temper the spices:
- In a small pan, heat 1 tbsp coconut oil.
- Add the mustard seeds and fry until they pop.
- Add the dried chillies and curry leaves, and fry for a few seconds more.
- Immediately pour this hot tempering over the yoghurt-okra mixture.
Finish and serve:
- Cover and let the dish rest for 5 minutes to meld flavours.
- Gently mix and serve at room temperature or chilled as a side with rice or flatbreads.
Notes
- For extra flavour, stir in a pinch of roasted cumin powder or chopped green chillies.
- Use homemade thick yoghurt for the creamiest texture; if your yoghurt is too tangy, balance it with a small pinch of sugar.
- Leftovers keep for up to 1 day refrigerated; bring to room temperature before serving to revive the flavours.
- Okra in Yoghurt Sauce or Doi Bhindi balances the earthiness of okra or “deiyosh” with the coolness of yoghurt or “doi”. It is light, tangy, refreshing and comforting, especially popular in summer months.