To Temper
  1. Wash,pat dry ,remove the stalk and cut okra to small bite size pieces.
  2. Heat oil in a pan. Once hot add okra, sprinkle some salt and saute in between till its cooked. Cook uncovered.
  3. Once okra is cooked,remove it to plate and keep aside.
  4. Meanwhile ,when okra is cooking, take yogurt in a bowl,add besan. Whisk nicely such that there are no lumps .
  5. To the whisked besan add carom seeds,red chilli powder,salt and water.
  6. In a kadai, prepare the tempering.Take oil,add mustard seeds.Once they splutter add jeera,hing,curry leaves and green chilles. Saute for 1-2 mins.
  7. Lower the heat, add yogurt and besan mixture. Swirl in between so that yoghurt should not curdle.
  8. Let it come to a boil.As it boils you will notice that its thickening.So add some more water and adjust the consistency. It has to be watery initially coz wen u add okra it will again thicken.
  9. Mix in okra and boil for another 2- 3 mins.
  10. Switch off. Allow it to sit for 5-10 mins. Bhindi kadhi is ready to serve. Relish it with plain steamed rice / Khichdi / roti .
Recipe Notes
  1. You can use curd / buttermilk. But they must be sour. Else it won’t taste nice.I normally do it with buttermilk only when i have left over stock to clear off.
  2. Before adding okra,consistency of kadhi must be thin. After adding okra it will again thicken.
  3. If you want you can add garlic/methi seeds/ slightly crushed cinnamon,cardamom etc.


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