Dahi Bhindi – Okra/Lady Finger with Yogurt Curry

Dahi Bhindi/Okra/Lady Finger with Yogurt Curry

Preparation Time- 10 minutes, Cooking Time- 20 minutes, Servings- 2


  • 20 medium size okra (bhindi)
  • 3 Tbsp oil
  • 1/2 tsp cumin seeds (jeera)
  • 1/4 tsp mustard seeds (rai)
  • 1 tsp (hing)
  • 1 Tbsp besan (gram flour)
  • 2 tsp coriander powder
  • 1 tsp Red Chili Powder
  • 1/4 tsp Turmeric Powder
  • 1 cup yogurt (dahi, curd)
  • 1 cup water (approximately)
  • 1/2 tsp salt


  1. Wash and pat dry the okra and cut both ends, and cut them in about 1 inch pieces.
  2. Heat 2 tablespoons of oil in a frying pan over medium heat and stir fry the okra till they are soft for around 5 minutes.
  3. Remove it in a bowl and use the same pan for further process.
  4. Heat 1 teaspoon oil on medium heat.As soon as the oil is hot,add cumin seeds,mustard seeds and hing.As it starts to splutter turn the flame to low.
  5. Add the besan and stir fry for about 1 minute until it has light aroma, and is golden brown in color as it will give the thickness to the gravy.
  6. Add yogurt, turmeric, chili powder and coriander powder. Mix it well. And cook until the spice mix come together. Stir it for 3 minutes.
  7. Add water and salt,let it simmer for 5 minutes on low flame.
  8. This can be best relished with jeera rice,fulka roti,chapati or paratha (Indian flat breads).


Navratri Special – Bharwa Lauki with Kadhi/Stuffed Bottle Gourd with Kadhi

Day 7!!

Bharwa Lauki with Kadhi is the newly added recipe in my collection, tried and tested and instantly approved by my husband with two thumbs-up. It can be relished during fasting and as a breakfast or evening snacks.

Let’s get started

Preparation Time- 10 minutes,Cooking Time- 20-30 minutes, Servings- 2.


Lauki (Bottle Gourd) – 1 Medium,

Curd-  1 cup,

Amarnath(Rajgira) Flour-2 tbsp,

Boiled potatoes-2 tbsp,

Green chillies chopped-3,

Powdered Black pepper – 1 tsp,

Rock Salt-1 tbsp,

Groundnut Oil -to fry.


  1. Peel lauki,cut into roundels,and remove seeds from the centre to make hollow.
  2. In a bowl, add mashed potatoes,green chiilies and black pepper mix well,mashing lightly.
  3. Stuff the roundel centres with mashed potatoes batter.
  4. Heat a oil in a non stick pan, add cloves and cardamom for saute.Place bottle gourd(lauki) on the pan and cook till golden brown. Cover it with lid so that’s it is cooked at the earliest.
  5. Uncover and flip it the other side.
  6. To prepare kadhi, add curd,amarnath flour,salt and black pepper and mix well.
  7. Add 1/2 cup water, and whisk well to make a smooth batter.
  8.  Pour the curd batter in another non stick pan,cook it, stirring continuously till the mixture thickens.
  9. Put some of the kadhi in a serving plate,arrange stuffed bottle gourd roundels over it and serve it immediately.Serve the remaining kadhi as required.

I am sure when you make this everybody is gonna love it. Hope you try this soon and don’t forget to share your feedback with us.

Bon Appetit!

Golden Curry

Golden Curry

Preparation Time: 10 mins, Cooking Time -10 minutes. Servings-4


Baby Potatoes-8

For Saute-
Oil-1 tbsp,
Garam Masala-2 tsp,
Salt to taste

For Curry
Oil-1 tsp
Cumin seeds- 1 pinch
Green chilli-1
Garam Masala-1 tsp,
Turmeric Powder-1 tsp,
Coriander powder-1 tsp,
Red Chilli powder-1 tsp

For Stuffing:
Few Makhanas,(foxnut or lotus seeds)
Few Almonds,
Few Raisins,
Small Elaichi (Cardamom)
Chopped Green Chilly – 1,
Salt to taste

Let’s first peel off potatoes skin and scoop out the inside of potatoes as well. Now pour 1 tsp oil in a pan and sauté potatoes with pinch of salt and red chilli powder. Keep stirring it for a while.
In the meantime, we will prepare the stuffing and for that we will need few cashew, raisins, makhana (fox nut),almonds and the remaining batter of potatoes.


Grind it in mixer, make a paste of it and stuff it in the sauted potatoes

Now take a pan, add 1 tsp of oil in a pan,1 bay leaf,3 cloves, cumin seeds and asafoetida (hing) -1 pinch. As soon as cumin seeds start spluttering put the paste of tomatoes, green chill,garam masala, turmeric powder, coriander powder and salt which has to be grinded in a mixer . As soon as oil starts leaving from the paste, put stuffed potatoes, cardamom powder and lukewarm water. Transfer the gravy into cooker on high flame after two big whistles and turn it in slow flame after one whistle. You can turn it off now.


Garnish it with ghee and bay leaf.


Serve it with hot naan,roti or paratha.

Shyam Savera (Spinach Stuffed Potatoes)

Shyam Savera also known as Spinach Stuffed Potatoes. Spinach veggies can be relished best in winters. There are so many lip-smacking spinach curries and from them my personal favorite is Shyam Savera. So here , I am sharing the recipe of Shyam Savera (Spinach Stuffed Potatoes).

 Preparation Time: 5 minutes, Cooking Time: 20 minutes, Servings- 4.


Palak (Spinach) – 200 grams (without tail).

Boiled Potatoes- 6.

Corn Flour-3 tsp

 For paste



Garlic Clove (Kali)-5,

Ginger-1 small piece

Green Chilli-1,

Badi Elaichi(Cardamom)-1,


Black Pepper-3.

Javitri (Mace)-1 small piece.

 For curry

Kasuri Methi- 1 pinch,

Ghee- 1 tsp,

Jaifal Powder (Nutmeg)- 1 tsp,

Red chilli powder-1 tsp,

Groundnut Powder-1 tbsp,

Tomato sauce- 2 tbsp,

Cream (Whipped)-1/2 cup

For garnishing

Rose petals,

Cashew nuts,


Mint Leaves.


First take onion,garlic cloves,green chilli,ginger,tomatoes,badi elaichi (cardamom), cloves, black pepper and javitri (mace), grind it well in a mixie jar. Now in a pan add 1 tsp oil and mix the paste well,stir it slowly until it starts leaving oil. Add red chilli powder (for color),groundnut powder,tomato sauce &cream.  Now add water and stir it continously and add kasuri methi,ghee and jaifal powder,mix it well. Your curry is ready.


Make the paste of palak (spinach) and add salt. Add cornflour with potatoes and make a soft dough. Now heat oil in a pan and put 1 small ball of dough to make sure oil is hot. Make small balls (kofta) of potato stuffed with palak and deep fry it.


While serving cut the kofta into two pieces, keep it in a bowl & serve gravy from side. That’s why it is named as Shyam Savera.


Now garnish it with rose petals, cashew-nut, almond or mint leaves. You can relish Shyam Savera (Spinach Stuffed Potatoes) with Roti, paratha, naan or any bread of your choice.