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Simple, nutritious, and deeply satisfying, Dahi Bhindi Curry is a traditional Indian vegetable dish for the whole family. This healthy vegetarian preparation supports weight loss goals and fits easily into balanced meal plans.
Wash and pat dry the okra thoroughly, then trim the ends and slice into 1-inch pieces.
Heat 2 tbsp of oil in a large skillet over medium-high heat. Add the chopped okra and sauté for 8-10 minutes until lightly crisp and no longer slimy. Remove and set aside.
In the same pan, add the remaining oil and cumin seeds. When cumin sizzles, add chopped onion and sauté over medium heat until soft and golden, about 5 minutes.
Stir in ginger-garlic paste and cook for 1 minute. Add tomato, turmeric, coriander powder, chili powder, and salt. Cook until tomatoes break down and oil separates, stirring occasionally—about 4 minutes.
Reduce the heat to low. Whisk yogurt until smooth and gradually add to the pan, stirring continuously to avoid curdling. Let it simmer gently, then add garam masala and return the sautéed okra to the pan.
Mix gently, cover, and cook for 5-7 minutes on low heat until flavors meld and curry thickens. Serve hot with rice or flatbread.
