This Odia specialty combines crispy okra with cooling yogurt. The "dahi hindi" refers to its sweet-sour profile. Traditionally tempered with panch phoron spice mix. Some versions include grated coconut for richness. Coastal families serve it during summer for its cooling properties. The yogurt provides probiotics while okra offers soluble fiber. Nutritionists suggest using thick Greek yogurt. The dish represents Odisha's unique dairy-based vegetable preparations. Perfect with pakhala (fermented rice). The okra must be fried crisp before adding to yogurt to prevent sliminess. A monsoon festival favorite.