Bhindi Kadhi ( Okra in chickpeas yogurt gravy ) with Pumpkin Roti is what I served for dinner!
If you are looking for something like comfort food with a difference, how about making this Bhindi Kadhi or Bhinda na Kadhi { Sauted Okra in Yogurt Chickpeas Sauce } If you have visited an Indian friend at home, a Kadhi is always on their weekly menu. It's a comfort dish that people make it differently across the country with their regional twist - Punjabi Kadhi, Gujarati Kadhi, Kadhi Bhindi etc.
In the south of India, we make Mor Kozhumbu with Yogurt, coconut spice blend and the seasoning is different to Kadhi. The versatility of this yogurt dish across the country makes me actually feel proud!
It is quite strange that I have neither shared a recipe for Mor Kozhumbu ( Palakkad Style ) nor Kadhi before, even though one of them will be on my weekly menu. Never mind!! Better late than never.
I had just about 500g of Okra in my refrigerator and they end up cooked as dry okra curry, stuffed okra or okra potato curry and so on. This vegetable is just too yummy not to be used. 🙂
HOW TO MAKE BHINDI KADHI RECIPE?
To make Kadhi Bhindi, the very first step is to prepare the Okra / Bhindi.
Wash and dry the okra with a towel and set aside. Snip the edges and cut them 1" long. Season them with salt and a generous drizzle of chickpeas flour. Allow them to sit for 10 minutes while the oil gets heated. Shallow fry them until they turn crispy.
Making Kadhi { Yogurt Chickpeas Sauce } is the second stage of this process. It is essentially a mixture of Chickpeas Flour, Water and spices whisked well with a wire whisk to achieve a smooth batter. Once this yogurt sauce preparation is done, the next step is to cook the mixture in the pan with onion, minimal spices until the right consistency is achieved.
Add the fried okra/bhindi and this home cooked bhindi kadhi is ready.
More Yogurt recipes you will love
Check out 9 Everyday Indian Thali recipes for more ideas!
BHINDI KADHI RECIPE BELOW
Ingredients
For Bhindi/ Okra
- 20 okra bhindi
- Salt as needed
- 2 tablespoon Chickpeas Flour
- ¼ cup Oil for Shallow Frying
For Kadhi Mixture
- 2 Cup Yogurt
- 2 Cups Water
- 4 tablespoon Chickpeas Flour
- ½ teaspoon Turmeric Powder
- ½ teaspoon Chilli Powder
- ½ teaspoon Cumin Powder
- Salt to taste
For Kadhi
- 2 teaspoon Sunflower Oil
- 1 teaspoon Cumin Seeds
- 1 pinch Asafoetida
- ¼ teaspoon Fenugreek Seeds
- 2 tablespoon Ginger Garlic Paste
- 1 Green Chilli finely chopped
- 1 medium Red Onion finely chopped
- Salt as needed
Seasoning
- 1 teaspoon Ghee
- 12 Curry Leaves
- 4 Red Chillies
- ½ teaspoon Mustard Seeds
Instructions
For Making Bhindi/ Okra
- Wash and Pat dry the Bhindi. Trim the edges and cut them into 1" pieces.
- Season with Salt & add chickpeas flour to the cut Bhindi/Okra.Toss it well and allow it sit for 10 minutes.
- Heat oil in the pan and fry the okra in batches over medium heat.This process can take 4-5 minutes Once the Bhindi is crispy on the outside, slightly brown, drain them to a paper towel.
For Making Kadhi Mixture
- In a large mixing bowl/ jug add yogurt, chickpeas flour, salt, turmeric powder, chilli powder, cumin powder. Whisk them well until well combined. Add water to the yogurt chickpeas mixture in a slow pace and whisk them until well combined.
- Check for seasoning and add more if needed.
For Making Kadhi
- Heat Oil in a large Pan, add cumin seeds, fenugreek seeds, asafoetida. Once cumin seeds begins to crackle, add finely chopped green chilly and ginger garlic paste. Saute for a minute or so until the raw smell is eliminated.
- Add the chopped red onions, a pinch of salt and saute until translucent.
- Add the Kadhi Mixture prepared above and allow the mixture to boil, stirring continuously. This process can take roughly 12 minutes+. Reduce the flame, allowing the kadhi to simmer for another 5 minutes or so.
- If you find the kadhi too thick, add more water.
- Add the fried bhindi to the kadhi and cook for another 2 minutes. Switch off the flame and ladle them to the serving bowl.
- Heat Oil/ghee in a small fry pan add mustard seeds and red chillies. Allow the mustard seeds to crackle. Add the curry leaves and turn off the flame.
- Add this seasoning mixture to the Bhindi Kadhi. Serve them immediately.
Divya says
Will try this recipe out for sure
Margaret Gallagher says
Never actualy heard of this ! Sounds DELICIOUS - the combination of flavours are devine
Sandhya Hariharan says
Oh yes! It's just pure comfort food..