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. So check for a step by step method with photos to prepare it.
- 200 gms. Bhindi (okra), cut into 1" thickness
- 1/2 cup yoghurt
- 3 cups water
- 2 tbsp. besan (gram flour)
- salt to taste
- pinch of turmeric powder
- 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
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 chili 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.
Stir fry the okra till light brown and keep aside.
Heat oil and temper with panch phoron, asafoetida & dry chily.
Add the prepared yoghurt-besan mix and simmer till thick.
Add the fried okra and simmer for 2 minutes. Serve, garnished with