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- Duration: 25 minutes
- Serves: 2 to 4 people
Spice Level: Low
Remember that the bhindi must be sautéed in oil till they are completely cooked. This will help get rid of their natural sliminess. Also make sure to use some slightly sour yogurt, and if unavailable, then add in some lemon juice. Before the bhindi is added in, it is essential that the consistency of the kadhi be thin, as once the okra are tossed in, the gravy will begin to thicken.
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Bhindi Kadhi is basically composed of fried bhindi that has been cooked in a tempered and flavoured dahi gravy. Bhindi Kadhi, quite popular in Gujarat, is a slightly thicker version of the more famous plain Gujarati kadhi, and is usually served with rice or roti.
- Oil (1 tsp)
- Okra (bhindi), cut into 1-inch pieces (15)
- Sour curd (dahi) (1 cup)
- Besan (gram flour) (2 tsp)
- Sugar (2 tsp)
- Salt (to taste )
- MTR Haldi Turmeric Powder (½ tsp)
- MTR Lal Mirch Red Chilli Powder (1 tsp)
- Water (2 cups)
- Oil (1 tsp)
- Black mustard seeds (sarson) (½ tsp)
- Cumin seeds (jeera) (½ tsp)
- Cinnamon (dalchini) (½-inch stick)
- Cloves (2)
- Green chillies (hari mirch), chopped (1)
- Curry leaves (kadipatta) (3 to 4)
- Ginger (adrak) paste (1 tsp)
- Coriander leaves (hara dhania), chopped finely (2 tsp)
- Clean the bhindis, trim their heads and tails, and slice them.
- Heat oil in a kadhai on medium heat. Toss in the bhindi pieces along with some salt and cook without cover till they are fully done. Take them out onto a plate and keep aside.
- Take the dahi in a bowl. Add the besan, salt, sugar, the MTR Haldi/Turmeric Powder, and the MTR Lal Mirch/Red Chilli Powder to it. Mix well and make sure that no lumps form. Then, add in some water and mix more.
- In a kadhai, heat oil on medium heat. Next, add in the sarson and let them crackle. Then, add in the jeera and let them sizzle.
- Sauté in the cinnamon stick and cloves. Next, toss in the ginger paste, green chillies and kadipatta. Pour in the dahi mixture next, and make sure to keep on stirring continuously so that the dahi does not curdle. Let the mix simmer for 5 minutes.
- Finally, toss in the bhindi pieces and simmer for 4 to 5 minutes.
- Garnish with the hara dhania. The Gujarati Bhindi Kadhi is now ready to be served