Name: Bhindi Kadhi (Okra in Yoghurt Sauce) recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: 200 gms. Bhindi (okra), cut into 1" thickness; 1/2 cup yoghurt; 2 tbsp. besan (gram flour); 3 cups water; pinch of turmeric powder; salt to taste; 1-2 green chilies, chopped; 1 tsp. ginger, grated; 1/2 tsp. garam masala powder; 1/2 tsp. roasted cumin powder; 1 tbsp. oil; 1 tsp. panch phoron (equal quantity of fennel, cumin, fenugreek, mustard & nigella seeds); 1 dry red chili; pinch of asafoetida; coriander leaves to garnish

ABOUT Bhindi Kadhi (Okra in Yoghurt Sauce) RECIPE

Kadhi or Yoghurt Stew is very common in all the North Indian Regions. Sometimes it is prepared with some veggies added to it. Today I bring to you Bhindi Kadhi or Okra in Yoghurt Sauce. This particular dish is very popular in Gujarati and Punjabi cuisines. The tempering differs from one region to the other. This is my version of this delectable Kadhi where I tempered with panch phoron (Bengali 5 spice mix). The okra is shallow fried separately and added to the prepared sauce just before taking off the fire. It is served along with any form of rice preparation. When made into a slightly thick consistency, it can also be relished with any Indian bread.

Ingredients Serving: 3

200 gms. Bhindi (okra), cut into 1" thickness
1/2 cup yoghurt
2 tbsp. besan (gram flour)
3 cups water
pinch of turmeric powder
salt to taste
1-2 green chilies, chopped
1 tsp. ginger, grated
1/2 tsp. garam masala powder
1/2 tsp. roasted cumin powder
1 tbsp. oil
1 tsp. panch phoron (equal quantity of fennel, cumin, fenugreek, mustard & nigella seeds)
1 dry red chili
pinch of asafoetida
coriander leaves to garnish

Instructions

In a bowl, mix together yoghurt, besan, water, salt, turmeric powder, ginger, green chilies, garam masala powder and cumin powder. Keep aside.
Heat 1 tbsp. oil in a pan and fry the okra till light brown. keep aside. Heat remaining oil and temper with panch phoron, red chily and asafoetida.
Now pour the yoghurt-besan mix and simmer on medium flame, stirring at intervals till it gets slightly thick.
Add the fried okra and simmer for another 2 minutes. Serve, garnished with coriander leaves.

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