Step 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.

Step 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.

Step 3: Add Mustard Seeds

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

Step 4: Add Jeera and Hing

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

Step 5: Add Curry Leaves

Quickly add some curry leaves to the tempering.

Step 6: Add Green Chillies

Add 2-3 chopped green chilies to the pan.

Step 7: Add Ladyfingers

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

Step 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.

Step 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.

Step 10: Cool the Mixture

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

Step 11: Combine with Curd

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

Step 12: Add Remaining Coriander

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

Step 13: Mix and Serve

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

• Wash and dry ladyfingers thoroughly before chopping to prevent sliminess.

• Adjust the quantity of green chilies according to your spice preference.

• For the best texture and flavor, mix the fried bhindi with curd just before serving.

• You can use any cooking oil of your choice for frying the ladyfingers.

• Optionally, add finely chopped onions or tomatoes to the tempering for extra flavor.