Bhindi Kadhi Recipe

Ingredients

• 250g (9 oz) okra, sliced 250g (9 oz) okra, sliced
• 1 cup (240ml) yogurt 1 cup (240ml) yogurt
• 2 tablespoons besan (gram flour) 2 tablespoons besan (gram flour)
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 2 tablespoons oil 2 tablespoons oil
• Salt to taste Salt to taste
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 8g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat 1 tablespoon of oil in a pan and sauté the sliced okra until crispy. Set aside.
2. 2.
   In a bowl, whisk together yogurt, besan, turmeric powder, red chili powder, coriander powder, and salt.
3. 3.
   Heat the remaining oil in a pan and add cumin seeds and mustard seeds. Let them splutter.
4. 4.
   Pour the yogurt mixture into the pan and cook on low heat, stirring continuously, until it thickens.
5. 5.
   Add the sautéed okra to the kadhi and simmer for a few minutes.
6. 6.
   Sprinkle garam masala and garnish with fresh coriander leaves.
7. 7.
   Serve hot with steamed rice or roti.

Treat your ingredients with care...

• Okra — Make sure to slice the okra evenly to ensure even cooking. Sautéing the okra separately helps retain its crunchiness and prevents it from becoming slimy.

Tips & Tricks

• To make the kadhi more tangy, you can add a squeeze of lemon juice before serving.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• For a richer flavor, you can temper the kadhi with a tadka (tempering) of ghee, cumin seeds, and dried red chilies before adding the yogurt mixture.

Serving advice

Serve Bhindi Kadhi hot with steamed rice or roti. It pairs well with a side of pickle or papad for an added burst of flavor.

Presentation advice

Garnish the Bhindi Kadhi with a sprinkle of garam masala and fresh coriander leaves to add a pop of color. Serve it in a traditional Indian thali or a bowl, allowing the vibrant green okra and golden kadhi to shine.