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The Traditional Bhindi Kadhi is a yogurt based tangy and spicy curry dish. It is a popular dish in North India and is mostly served with steamed rice or jeera (cumin seeds) rice.

Kadhi consists of a thick gravy based on chickpea flour, and contains vegetable fritters called pakoras, to which Dahi (yogurt) is added to give it little sour taste.

And in Bhindi Kadhi dish, vegetable fritters are replaced by bhindi/okra. It's a main course dish. First okra is sautéd till it gets cooked and then simmered in spicy, sour kadhi (a chickpea flour (gram flour/besan) and yogurt gravy).

I learned this dish from my husband. One day we had okra but we wanted to try something different not just dry okra or okra masala, so he made this dish, I liked it so much and now we have one more okra dish in our vegetarian dishes list.

It's easy to cook and yummy in taste.

Ingredients

Preparation

• Take yogurt in a bowl, add besan/gram flour into it. Whisk it to a smooth batter and make sure that no lumps remains in it.

• Now add water into it and mix well again. Keep it aside for later use.

• Wash bhindi/okra properly and dry out the bhindi using kitchen towel.

• Trim bhindi on both the sides and then cut it into approximately 1" pieces.

• Heat oil in a nonstick pan. Once the oil gets hot add the cut okra pieces into it.

• Sauté the okra/bhindi till it gets nicely cooked on a medium flame and gets a little bit golden brown color. Don't cover the pan with lid while cooking. Stir occasionally.

• Once okra is cooked add thin sliced onions and chopped garlic into it.

• Cook it till the onions becomes translucent.

• Now add already prepared besan and yogurt batter and mix it well.

• Add turmeric powder, red chilli powder, crushed coriander seeds, salt and amchoor powder (mango powder). Mix it again.

• Bring the Kadhi to a boil.

• Let the kadhi simmer on medium-low flame for 20-22 minutes till it gets little thick. Stir occasionally so that kadhi does not stick to the bottom of the pan.

• Switch off the flame. Bhindi Kadhi is ready to serve.

• Serve it hot with steamed or jeera rice.