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Bhindi Kadhi

Pooja Yadav
Kadhi is a mixture of yoghurt, gram flour, spices and tempering.
It’s one of my favourite summer comfort food that is delicious, flavoursome and truly satisfying.
This yoghurt and gram flour Kadhi is the easiest. Collect ingredients, mix, simmer and ready to slurp slurp.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Indian

Ingredients
  

Kadhi Ingredients

  • 1 cup yoghurt
  • 1/2 cup gram flour ( besan )
  • 1 small onion, sliced
  • 15-17 okras ( bhindi )
  • 2 tbsp cooking oil
  • 1 tsp toasted coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • salt to taste
  • lemon juice to taste

Tempering Ingredients

  • 2-3 tbsp clarified butter( optional) or cooking oil
  • 10-12 fresh curry leaves
  • 1 tsp brown mustard seeds ( rai )
  • I/2 tsp asafoetida
  • 1/2 -1 tsp mix of red chilli powder & flakes
  • 2-3 dried whole red chillies

Instructions
 

Kadhi

  • We start by combining all the main ingredients including yoghurt, gram flour, turmeric powder, coriander powder, red chilli powder and salt in a large saucepan.
  • Add 2 cups of water and whisk it all together, until it forms a smooth paste without lumps. Place the saucepan on medium heat and bring the Kadhi mixture to a boil. Be free to adjust the mixture consistency to taste.
  • While the Kadhi is boiling, keep whisking it continuously, so it becomes smooth. Continue to whisk it until you notice it has begun to thicken and the Kadhi is smooth.
  • Turn the heat to low at this stage and allow the Kadhi to simmer while we get the remaining ingredients ready.
  • Next, heat 2 tablespoons of oil in a wok; add in the sliced onions & cut bhindi (okra), sprinkle some salt and stir fry on medium heat until cooked through with crispy texture.
  • Add in roasted okras and onions into the Kadhi and give it stir. Make sure the Kadhi is boiled for 8-10 minutes before seasoning.
    Finally pour the tempering over the boiling Kadhi mixture. Mix everything well and your Bhindi Kadhi is ready to be served.
  • If you wish to garnish the stew save a tbsp of roasted veggies before your serve.(optional)
  • Squeeze of fresh lemon for added tangy flavour and taste, especially when yoghurt is not sour enough. (optional)

Tempering

  • Heat clarified butter or in a tempering saucepan over medium heat. Next add in the mustard seeds and dry red chilies. Allow them to crackle. After few seconds throw in curry leaves and finally asafoetida.
    Stir until the red chilies are roasted well. Turn off the heat.

Notes

Okra can be sautéed or roasted or air fry. It’s up to you taste and convenience. You can pretty much play with veggies of your choice like aubergine or broccoli or spinach.
When I use tender baby okra, I prefer to use it whole without cutting in half or chopping.When fresh okra is not available use frozen it comes both as whole and cut.
Sour yoghurt works best to deliver that tangy flava. Use fresh lemon juice for if sour yoghurt is not available. You can also use tamarind paste instead of lemon.
Adjust the spice scale to your taste. I love spicy on some days topped with crushed roasted🌶 🌶 .
On other other days add honey, or jaggery to get that sweet, tangy and sour taste.