Bhindi kadhi recipe – how to make bhindi kadhi recipeTweet
Bhindi kadhi is a delicacy of Gujarat and is made from ladies finger, curd and spices. Ladies finger or okra is cooked and then simmered in curd and besan gravy. Bhindi kadhi goes well with rotis as well as plain rice or jeera rice. South Indians generally make kadhi or mor kuzhambu with little coconut added to it. But I wanted to try something different from the normal kadhi which we make at home. So tried this North Indian kadhi which uses curd and besan as the main ingredients without coconut. I did not add turmeric powder to the kadhi. Hence the kadhi looks little reddish in colour which is due to red chilli powder and besan used in this recipe. It came out very well and was a hit in my house. After all the diwali sweets and snacks, I wanted to make a simple kadhi. Do try this recipe and share your comments..
Prep Time : 10 mins
Cook Time : 15 mins
Servings : 4 persons
North Indian cuisine
Lady fingers/okra – 18-20 medium ones
FOR WHISKING TO A MEDIUM CONSISTENCY BATTER
Sour curd or yoghurt – 3 cups
Besan or gram flour – 5 tablespoons
Red chilli powder – 2 teaspoons
Sugar – 1 teaspoon (optional)
Salt to taste
Cooking oil – 4 tablespoons
Mustard seeds – 1/2 teaspoon
A pinch of asafoetida or hing
Methi dana or fenugreek seeds – 1/2 teaspoon
Green chillies – 2 (chopped finely)
Ginger or adrak – 1 inch small piece – (grated or chopped finely)
Chopped coriander leaves
HOW TO MAKE OR PREPARE GUJARATI KADHI OR BHINDI KADHI RECIPE
Wash and pat the bhindis dry with a dry cloth. Chop them into small pieces and set aside.
Take a mixing bowl and add besan, curd, chilli powder, sugar and salt and whisk well to form a medium consistency batter. Ensure no lumps are formed. Keep it aside.
Heat 4 tablespoons of oil in a non-stick pan or kadai on medium flame. Add the bhindi pieces and shallow fry the bhindis till they become crisp. Transfer the fried bhindis to a separate plate lined with absorbent or tissue paper to remove the excess oil.
In the same pan, add mustard seeds and allow it to splutter. Once the seeds stop spluttering, add asafoetida, methi seeds, ginger and green chillies. Saute for half a minute on a low to medium flame.
Add the yoghurt mixture and bring it to a boil. Keep stirring continuously till the kadhi reaches a thick consistency. Keep the flame on low heat.
Add the fried bhindis and simmer for another 3-4 minutes on a low flame. Then switch off the flame.
Garnish the kadhi with chopped coriander leaves and serve hot with steamed rice, jeera rice, khichdi or rotis.
If the yoghurt mixture becomes thick, add little water and bring it to medium or semi liquid consistency.
You can also add ginger-garlic paste to enhance the taste.
Ensure no moisture is there in the bhindis while shallow frying them.
Use sour curd to make kadhi, as it gives a good taste to the kadhi. If the kadhi becomes too sour, then add little sugar to balance the taste.
Adjust the consistency of the kadhi according to the taste desired by you.