Delicious Bhindi Kadhi Recipe: A Unique Twist on a Classic Dish
Discover the Flavorful Bhindi Kadhi
The thought of *Kadhi-Chawal* (Kadhi with Rice) instantly brings joy to many Indians. While traditional recipes often include gram flour fritters (*pakoras*) or potatoes, have you ever considered making *Kadhi* with okra (*Bhindi*)?
This dish not only offers a delightful taste but is also a healthy option. The crunchy okra paired with the tangy yogurt and gram flour base creates a unique flavor profile. If you're seeking a refreshing change from the usual *Kadhi*, this recipe is perfect for you. Let’s explore how to prepare *Bhindi Kadhi* easily.
**Ingredients**
Okra (*Bhindi*) – 200 grams
Yogurt – 1 cup
Gram Flour (*Besan*) – 3 tablespoons
Oil or Ghee – 2 to 3 tablespoons
Fenugreek Seeds (*Methi Dana*) – 1/2 teaspoon
Mustard Seeds (*Rai*) – 1/2 teaspoon
Cumin Seeds (*Jeera*) – 1/2 teaspoon
Asafoetida (*Hing*) – A pinch
Green Chilies – 2
Ginger-Garlic Paste – 1 teaspoon
Curry Leaves – 10-12
Turmeric Powder – 1/2 teaspoon
Red Chili Powder – 1 teaspoon
Salt – To taste
Finely Chopped Fresh Coriander – For garnish
**Preparation Method**
Begin by heating 1 tablespoon of oil in a pan and sauté the chopped okra on medium heat for about 4 to 5 minutes. This will help eliminate the okra's natural sliminess and give it a crispy texture. Once golden brown, remove the okra from the pan and set aside.
In a large bowl, mix the yogurt and gram flour together. Use a blender or whisk to ensure there are no lumps. Then, add turmeric powder, red chili powder, and around 3 cups of water to create a smooth batter. In a deep pan, heat two tablespoons of oil or ghee. When hot, add mustard seeds, cumin seeds, fenugreek seeds, and asafoetida (hing). Once the spices start to splutter, introduce curry leaves, chopped green chilies, and ginger-garlic paste, sautéing for one minute.
Next, reduce the heat and slowly pour in the yogurt-gram flour mixture while stirring continuously to prevent curdling. Keep stirring until the Kadhi reaches a boil. Once boiling, lower the heat and let it simmer for 15–20 minutes.
When the Kadhi thickens, add the fried okra and salt to taste. Allow it to cook on low heat for an additional 5 to 7 minutes, enabling the okra to absorb the flavors.
If desired, you can enhance the dish with a tempering (tarka). Heat one tablespoon of ghee, add dry red chilies and a pinch of Kashmiri red chili powder, then pour this over the Kadhi. Your Bhindi Kadhi is now ready to be enjoyed with rice or roti.
PC Social Media