Bhindi Bharta Okra Yogurt Recipe

Indian okra recipe

Bhindi bharta or Okra yogurt recipe is a Indian vegetable side dish recipe.

Okra is also known as ladies finger/lady's finger. In Indian languages okra is known as bhindi (hindi), bhendi (marathi), bendekai (Kannada), bendakaya (Telugu), vendakkai (Tamil) etc.

Mother makes this bhindi bharta with curd (yogurt) which I love. You will like it too if you like bhindi / okra.

This is a easy okra recipe and it is served with breads like chapati, roti, nan, bhakri (jowar or bajra roti).

As this bharta is served at room temperature or cold, you can make it in advance. Makes a great side dish when you are expecting guests. For this recipe we use tender okra or bhindi.

How to make bhindi ka bharta

tender fresh bhindi - okratender fresh bhindi - okra
chopped bhindi - okrachopped bhindi - okra

Ingredients for bhindi ka bharta - okra in yogurt for 2-3 persons

  • Chopped okra - bhindi - 2 cups
  • Salt - 1/2 tsp or according to taste
  • Fresh coriander leaves - 1 tbsp chopped finely.
  • Sugar(optional) - a pinch.
  • Fresh curd (yogurt) - 1 cup
  • Vegetable Oil - 1 tsp

Ingredients for tempering:

  • Vegetable Oil - 1 tsp
  • Mustard seeds - 1/4 tsp
  • Cumin seeds -1/4 tsp
  • Green/red chili - 1 or 2 slit lengthwise
  • Hing (asafetida) 1/4 tsp
  • Curry leaves - 5-6

Making bhindi ka bharta - okra in yogurt

  1. Chop okra / ladies finger / bhindi after cutting the tops. Chop in rounds or small pieces.
  2. Heat 1/2 tbsp oil in a pan.
  3. Add chopped bhindi. Keep heat medium and keep stir frying till the stickiness of bhindi goes away. This will take about 8-10 minutes.
  4. Take off flame. Mash a little with the back of a spoon or fork while still warm. Keep aside.
  5. Heat remaining oil in a pan. Add mustard and cumin seeds.
  6. When they stop spluttering, add split green/red chili, fry for a few seconds.
  7. Add hing, curry leaves.Take off fire. Add this to the mashed bhindi.
  8. Add curd (yogurt) and salt according to taste. Mix well.

Bhindi ka bharta is ready to serve.

This is served at room temperature or cold. Serve with nan, paratha, chapatti or bhakri (jowar / sorghum flat bread).

Tips:

  • Do not cover the pan when you are stir frying bhindi.
  • The volume of bhendi reduces almost to half after it is cooked.You can stir fry the okra in large quantity, mash it and keep in the fridge for 2-3 days. Take the desired quantity add the tempering and the yogurt when serving. Saves time.
  • You can store this bharta in the fridge. It will keep for 2 days. If the curd - yogurt is a little sour, add a tablespoon of milk to reduce sourness.
  • You can make this for a party too. You can fry bhindi and add the tempering and mix and keep till meal time. Add curd before serving.

For variation.

  • You may add a tbsp of raw chopped onion to the bharta while mixing with curd.
  • You may add 2 tbsp chopped onion to the tempering, fry a little and add to raita.
  • You can also add dry red chili instead of green chili. I am sure you will like this Indian Okra recipe - bhendiche bharit.

Enjoy.



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