Bhindi Kadhi
Okra is sauteed till they are crispy and then simmered in a creamy, tangy, and spiced yogurt besan (gram flour) curry.
Ingredients
For the yogurt-mixture:
- 1 cup yogurt at room temperature
- 1/2 cup besan/gram flour
- 1/4 tsp turmeric powder
- 2 cups water
For Kadhi:
- 2 tsp oil
- 1/2 cup bhindi chopped into small pieces
- 1/2 tsp cumin seeds
- 1 tsp ginger grated
- 3 cups water
- 2 tablespoons cilantro finely chopped
- salt as required
To temper:
- 1 tbsp ghee
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- few curry leaves
- 2 cloves garlic thinly sliced
- 3 dry red chilies
- 1 tsp red chilli powder
Instructions
- Heat a tsp of oil in nonstick pan and saute the bhindi with salt for 5-6 minutes or till they are no more slimy. Set aside.
- In a bowl, whisk together yogurt, besan and turmeric powder. Add around 2 cups of water and make a very smooth and thin batter.Set aside.
- Heat oil in a pan on medium heat. Once the oil is hot, add cumin seeds,curry leaves and ginger.
- Now add the yogurt mixture and keep stirring the kadhi on medium heat and once it comes to a boil add around 3 cups of water to it.
- Lower the flame to medium low and let it cook for 10-15 minutes. Make sure to stir in between.
- After 10 minutes, add the sauteed bhindi to the kadhi and also add the salt.
- Let the kadhi simmer on medium-low flame for 20-25 minutes till it gets little thick.
- To temper, heat ghee on medium heat. Once ghee is hot, add mustard seeds, cumin, curry leaves and whole dried red chilies (broken into pieces).
- Saute till the mustard seeds start crackling and the red chilies turn dark brown in color. Transfer the tempering to the kadhi.
- Garnish with some coriander leaves and serve hot with steamed rice.