BHINDI KADHI
Ingredients
- 8 to 10 large bhindi / ladys finger
- 1 tsp Salt
- 2 tsp Oil
To whisk:
- 2 tbsp Gram Flour Besan
- 2 cup sour curd /buttermilk
- 1 tsp Carom seeds /Ajwain / oma
- 1 tsp Red chilli powder
- 1/4 tsp Turmeric Haldi
- to taste Salt
- Sugar, ( optional )
To Temper
- 1/2 tsp Mustard
- 1 tsp Jeera
- or 2 a pinch Asafoetida/ hing
- 1/2 tsp Ginger, finely chopped or grated
- 2 - 3 Green Chilli, finely chopped or grated
- a few Curry Leaves
- 2-3 tsp Oil
Instructions
- Wash,pat dry ,remove the stalk and cut okra to small bite size pieces.
- Heat oil in a pan. Once hot add okra, sprinkle some salt and saute in between till its cooked. Cook uncovered.
- Once okra is cooked,remove it to plate and keep aside.
- Meanwhile ,when okra is cooking, take yogurt in a bowl,add besan. Whisk nicely such that there are no lumps .
- To the whisked besan add carom seeds,red chilli powder,salt and water.
- In a kadai, prepare the tempering.Take oil,add mustard seeds.Once they splutter add jeera,hing,curry leaves and green chilles. Saute for 1-2 mins.
- Lower the heat, add yogurt and besan mixture. Swirl in between so that yoghurt should not curdle.
- Let it come to a boil.As it boils you will notice that its thickening.So add some more water and adjust the consistency. It has to be watery initially coz wen u add okra it will again thicken.
- Mix in okra and boil for another 2- 3 mins.
- Switch off. Allow it to sit for 5-10 mins. Bhindi kadhi is ready to serve. Relish it with plain steamed rice / Khichdi / roti .
Notes
- You can use curd / buttermilk. But they must be sour. Else it won't taste nice.I normally do it with buttermilk only when i have left over stock to clear off.
- Before adding okra,consistency of kadhi must be thin. After adding okra it will again thicken.
- If you want you can add garlic/methi seeds/ slightly crushed cinnamon,cardamom etc.