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. 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 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. 🙂
To make Bhindi Kadhi, 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 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 essentially 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.
BHINDI KADHI RECIPE BELOW
Fried Bhindi/ Okra in a Chickpeas Flour Yogurt Curry
- 20 Bhindi/ Okra
- Salt as needed
- 2 Tbsp Besan/Chickpeas Flour
- Oil for Shallow Frying
- 2 Cups Yogurt
- 2 Cups Water
- 4 Tbsp Besan / Chickpeas Flour
- 1/2 Tsp Turmeric Powder
- 1/2 Tsp Chilli Powder
- 1/2 Tsp Cumin Powder
- Salt to taste
- 2 Tsp Sunflower Oil
- 1 Tsp Cumin Seeds
- 1/8th Tsp Asafoetida
- 1/4 Tsp Fenugreek Seeds
- 2 Tbsp of Ginger Garlic Paste
- 1 Green Chilly finely chopped
- 1 medium Red Onion finely chopped
- Salt as needed
- 1 Tsp Oil / Ghee
- Sprig of Curry Leaves
- 4-5 Red Chillies
- 1/2 Tsp Mustard Seeds
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.
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.
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.
If you are planning to serve Kadhi Later, I would ask you to add the Okra/ Bhindi later to the Kadhi.
Washing the Okra and drying them with a towel before chopping helps in ensuring okra is not slimy.