Serves 2
45 min
Bhindi Kadhi
Recipe GLPRf99cfaa8820ef0
A tangy and aromatic Gujarati yogurt-based curry featuring tender okra pieces, infused with warm spices like cumin, cinnamon, and mustard seeds. The silky chickpea flour and yogurt base is balanced with ginger, green chili, and a hint of sweetness, creating a comforting side dish with complex flavors.
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Ingredients
15 pieces Okra (bhindi)
2 tablespoons Oil
to taste Salt
1 cup Sour yogurt
2 tablespoons Chickpea flour (besan)
2 teaspoons Sugar
¼ teaspoon Turmeric powder
1 teaspoon Red chili powder
1½ cups Water
¼ teaspoon Mustard seeds
½ teaspoon Cumin seeds
½ inch Cinnamon stick
1 teaspoon Ginger paste
1 Green chili, chopped
4 Curry leaves
to taste Fresh cilantro, chopped
Directions
Rinse the okra thoroughly under cold water. Trim and discard the head and tail from each piece. Slice the okra into ½-inch pieces. Wipe your knife frequently with a damp cloth while slicing to prevent the natural sliminess of okra from accumulating on the blade.
Heat 1 tablespoon of oil in a large pan over medium heat. Once the oil shimmers, add the sliced okra with a pinch of salt. Cook uncovered, stirring occasionally, until the okra pieces are tender and lightly golden, about 8-10 minutes. Transfer the cooked okra to a clean plate and set aside.
In a medium bowl, combine the sour yogurt, chickpea flour, salt to taste, sugar, turmeric powder, and red chili powder. Whisk thoroughly until no lumps remain. Gradually add the water while stirring constantly to create a smooth, lump-free mixture.
Heat the remaining 1 tablespoon of oil in the same pan over medium heat. Once hot, add the mustard seeds and allow them to crackle and pop for about 30 seconds. Add the cumin seeds and let them sizzle for another 15 seconds. Then add the cinnamon stick and sauté briefly until fragrant. Stir in the ginger paste, green chili, and curry leaves, sautéing for 1-2 minutes until aromatic.
Slowly pour the yogurt mixture into the pan while stirring continuously. This constant stirring prevents the yogurt from curdling. Keep the heat at medium and stir well until everything is combined and smooth.
Reduce the heat to medium-low and let the curry simmer for 5-7 minutes, stirring occasionally. Add the cooked okra pieces and simmer for an additional 4-5 minutes until the flavors meld together. Stir in the fresh chopped cilantro and serve hot as a side dish.
