Bhindi Kadhi Recipe

Bhindi kadhi has thicker consistency unlike the Gujarati kadhi and like punjabi kadhi. This kadhi is thick enough that you can have it with paratha or roti. But if you prefer thinner gravy then you can add little more water and adjust accordingly. For making this always use sour yogurt just like we use while making Punjabi or Gujarati kadhi. What to expect from this bhindi kadhi: creamy, thick, spicy, slightly sour, delicious, homey and healthy. The red chili powder is used to make it spicy along with green chilies which makes it different from Gujarati kadhi in terms of taste, flavor and color. Also the proportion of yogurt and besan in both kadhi is different. In bhinda ni kadhi more besan is used which make it little thicker in consistency. Apart from this kadhi, my mom makes green onion kadhi during the winter season.

How To Make Bhindi Kadhi?

1. To clean the okra, wash them and let it dry or wipe them with kitchen or paper towel. Trim the head and tail of okra. Slice them. As you slice knife will get sticky, wipe it clean with paper towel and keep chopping. NOTE: there is no reason for cutting the okra diagonally. I did this way because it will look pretty.
2. Heat the oil in pan on medium heat. Once hot add okra, sprinkle some salt and let it cook uncovered.
3. It took me 15-17 minutes. As okra gets cook, it will shrink and becomes darker in color.
4. Remove it to a plate and keep it aside.
5. While okra is cooking, Take yogurt in a bowl, add besan, salt, sugar, turmeric powder and red chili powder.
6. Whisk it well so there are no lumps of flour.
7. Add water and make lump free thin batter.
8. Heat the oil in the same pan on medium heat. Once hot add mustard seeds and let them pop.
9. Then add cumin seeds and let them sizzle.
10. Then add cinnamon stick and cloves, saute for a minute.
11. Saute in chopped ginger paste,green chilies and curry leaves for a minute.
12. LOWER the heat, add yogurt and besan mixture. Use your hand to stir using spatula. So yogurt will not curdle.
13. Let it come to a boil.
14. Let it simmer for 5-7 minutes.
15. Mix in the okra.
16. Let it simmer for 3-4 minutes only (do not simmer for longer otherwise okra will get too soft and mushy). If kadhi gets too thick then add little splash of water.
17. Lastly add chopped cilantro and turn off the stove.
18. Stir and kadhi is ready to serve. Serving suggestion: It can be served with phulka roti or paratha as well. You can serve this kadhi with plain steamed rice.