Step-by-Step Instructions

1. 1.Prepare Ingredients

   Gather all ingredients: 1 cup curd, 1 cup finely chopped ladyfingers (ensure they are thoroughly washed and dried), 2-3 chopped green chilies, some curry leaves, 1 tsp jeera, 1/4 tsp hing, 1 tsp mustard seeds, and some chopped coriander leaves.

2. 2.Heat Oil

   Heat 1.5 tsp of oil (a mix of coconut and sunflower oil was used, but you can use your preferred oil) in a small kadai or pan.

3. 3.Add Mustard Seeds

   Once the oil is hot, add 1 tsp mustard seeds and let them splutter.

4. 4.Add Jeera and Hing

   Immediately after the mustard seeds splutter, add 1 tsp jeera and 1/4 tsp hing.

5. 5.Add Curry Leaves

   Quickly add some curry leaves to the tempering.

6. 6.Add Green Chillies

   Add 2-3 chopped green chilies to the pan.

7. 7.Add Ladyfingers

   Add 1 cup of the finely chopped ladyfingers to the kadai.

8. 8.Fry Ladyfingers

   Stir-fry the ladyfingers and spices on medium heat until the ladyfingers are slightly crispy and cooked through. This should take approximately 5-6 minutes.

9. 9.Season and Finish Frying

   Add salt to taste and some chopped coriander leaves to the pan. Stir-fry for another minute to combine the flavors.

10. 10.Cool the Mixture

    Remove the fried ladyfinger mixture from heat and allow it to cool down completely.

11. 11.Combine with Curd

    Once the fried ladyfinger mixture has cooled, add it to 1 cup of curd.

12. 12.Add Remaining Coriander

    Add the remaining chopped coriander leaves to the curd and bhindi mixture.

13. 13.Mix and Serve

    Mix all ingredients well until evenly combined. Serve the Dahi Bhindi immediately with chapati, phulka, or rice.