Bhindi Kadhi - Okra in a yogurt based gravy with Indian Spices!

In this week's kadhi, Amma decided to add my favourite Bhindi. Bhindi Kadhi is so delicious and very easy to make.

Appa loved this Kadhi and relished a second helping without any hints from Amma! This kadhi is tangy, spicy and just perfect! This can be had with almost anything and hence this is a perfect Side Dish!

INGREDIENTS

250 gms Bhindi | Ladyfingers | Okra, cut to 1/2 " slices
3 tblsp Besan | Chickpea Flour
2 cups Dahi | Curd
2 cups Water
1.2 tsp Haldi | Turmeric Powder
3 Green Chilli's paste
1 " Adrak | Ginger's paste
1 clove Lahsun | Garlic's paste | Optional
1 tblsp Oil
1 tsp Rai | Mustard Seeds
1 tsp Jeera | Cumin Seeds
1/2 tsp Hing | Asafoetida Powder
2 Sukhi Lal Mirch | Dried Red Chilli, broken into 2
1 sprig Kadhi Patta | Curry Leaves
To taste Salt

METHOD

• In a mixing bowl add dahi, besan, haldi,green chilli-adrak-lahsun paste and salt. Whisk to get a smooth paste which is lump free.
• Add water and combine well.
• In a thick bottomed kadhai, heat oil and add rai, jeera, sukhi lal mirch and curry leaves.
• As rai splutters add hing.
• Add bhindi and saute for 2 minutes.
• Add the besan mix and stir continuously.
• When this comes to a boil, reduce the flame to low and cook for 8 to 10 minutes. Stir occasionally.
• Adjust the consistency of kadhi by adding required water.
• Serve hot with Roti | Paratha | Rice | Biryani | Pulav.

We relished Bhindi Kadhi with Palak Roti.

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.