Bhindi kadhi is a Gujrati style yogurt based dish in which roasted bhindi or Okra is added to a whipped yogurt and besan or chickpea flour mixture and seasoned with few Indian touches. Bhindi kadhi is so beautiful to look at and a tangy delight to eat.
If you like bhindi or okra, do follow these recipes too :-
- Besan bhindi
- Bharwa bhindi
- Bhindi kadhi
- Bhindi pachadi / raita
- Bharwan bhindi / Stuffed okra with tomato and potato
Health check :- Okra or bhindi is a store house of nutrients. It is great source of fiber and considered to prevent constipation, gas and bloating. It is also rich in vitamin C, folate, vitamin K, calcium, zinc and many other nutrients. So to maximize the intake of all these nutrients remember to cook okra or bhindi over low heat, as high heat can kill many of its health benefits.
Other yogurt based dish you might like :-
- Tomato moru curry
- Bhindi raita
- pineapple pachadi
- Carrot raita
- Apple raita
- Healthy potato salad with herbs
- Dahi chana chaat / Dahi chaat
- Mango pulissery / mambazha pulissery
Bhindi Kadhi Recipe
Course: SidesCuisine: IndianDifficulty: Medium4
servings20
minutes25
minutesBhindi Kadhi is a yogurt based Indian dish in which sauteed sliced okra is combined with yogurt and chickpea flour and seasoned with mustard seeds and chili pepper.
Ingredients
250gram(1/2 lb) of okra/bhindi/ladyfinger
2 cups of yogurt(at room temp.)
1/2 tsp of ginger paste
1/2 tsp of garlic paste
1 green chillies finely chopped
1/2 tsp of turmeric powder
2 Tbsp of besan(chickpea flour)
1 tsp of mustard and cumin seeds
1/4 tsp of asafoetida
1 tsp of garam masala
2 dry red chilly
1 Tbsp of cilantro
Salt and pepper to taste
1 Tbsp of oil
Directions
- Wash the okra(bhindi) and completely wipe it dry, then cut it into half an inch pieces.
- Whisk together yogurt, ginger, garlic, chilly, turmeric, 1 cup of water, salt and pepper. In a small bowl mix well besan with 1 tsp of water and then add it to the yogurt mixture.
- Heat oil in a pan and splutter mustard, then add cumin, asafoetida, dry chilly and stir for half a minute, then add bhindi. Cook the bhindi stiring in between until it is almost cooked(about 20 over medium heat).
- Take off the pan from the flame and add the whipped yogurt mixture to the bhindi stirring constantly.
- Put the pan back on the low flame and add the garam masala and let it comes to slow boil. Don’t forget to stir the mixture in between or else it will get seperated.
- When it comes to a slow boil, cook it further until the kadhi is slightly thickened. Lastly stop the heat and add in the cilantro.
- Bhindi kadhi is done and ready to serve.
- Serve bhindi kadhi with aloo paratha or rice.
Notes
- Add little more water if the kadhi is too thick.
- To prevent the yogurt from getting separated, make sure first that the yogurt is in room temperature, then whisk it well and cook it in low-medium heat stirring frequently.
