Bhindi Kadhi

Dear Foodies,

We all have few of those dishes we never get tired of eating it…for me bhindi kadhi is one of them 😛 ! I have been making it for over 30 years and this is one of my favourite dish. I have learned few tricks to make this kadhi even better from my Mumbai neighbour who is like sister to me. This kadhi is very easy to make, takes few minutes to cook and taste amazing.  I wanted to put this recipe for sometime so as soon as my husband reminded to make this kadhi, I thought of documenting it for my blog. For all those who doesn’t know what is bhindi? it is called lady’s finger or okra. This recipe serves 3 people.

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Ingredients:

Small cut bhindi/lady’s finger/okra- 2 cup
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Fenugreek seeds – 1/4 tsp
Asafoetida – a pinch
Curry leaves – 7-8 leaves
Oil – 2 tbsp

Kadhi mixture
Yogurt if slightly sour is better –  1 1/2 cup
Besan/Gram flour – 1/2 cup
Turmeric powder – 1 tsp
Cumin seeds – 1/2 tsp
Green chili cut lengthwise from the middle – 1
Salt to taste

Procedure

1. In a wide bottom pan, heat 2 tbsp of oil, add mustard seeds, cumin seeds and fenugreek seeds. When mustard seeds starts to pop, add asafoetida and chopped bhindi pieces and curry leaves. You can use fresh/frozen bhindi. Cook it until bhindi pieces are cooked slightly about 4-5 minutes on low to medium heat stirring frequently.

2. In a bowl, whisk together yogurt with kadhi mixture ingredients. Rub cumin seeds between your palm before adding to the mixture. Whisk all the ingredients so there are no lumps in the mixture.

3. Pour yogurt mixture with the slightly cooked bhindi and 4 cups of water. Simmer on low to medium heat for 5-7 minutes until besan flour does not taste raw. You can add little more water if kadhi is very thick. Remember to stir frequently otherwise flour will stick to the bottom.

4. When ready, garnish it with coriander/cilantro and grated ginger. Serve hot kadhi with rice or roti.

This kadhi has flavours of cumin, curry leaves and freshly grated ginger. Since I am using sour yogurt makes it tangy which is my favourite, You can never go wrong using more yogurt than suggested in the post. Tip: To make yogurt sour, leave it in warm place overnight.

Also let me know if you have any questions regarding the dish.

Try this easy to cook dish and let me know your comments :).

Check out other similar recipe ideas.
Gujarati Kadhi
Baingan Kadhi

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