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Thursday, 21 September 2017

Okra in Yoghurt Sauce (Bhindi Kadhi)



           Kadhi or Yoghurt Sauce is very common in all the North Indian Regions. Sometimes it is prepared with some veggies added to it. Today I would like to share my version of this yummy Kadhi (Yoghurt Sauce) with fried okra in it. I tempered it with panch phoron (Bengali 5 spice mix) in a fusion style. You can relish it with any form of rice preparation or 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
  • 1/2 tsp. turmeric powder
  • 1-2 green chilies, chopped
  • 1 tsp. ginger, grated
  • 1/2 tsp. garam masala powder
  • 1/2 tsp. roasted cumin powder
  • 1/2 tsp. roasted coriander 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 yogurt, besan, water, salt, turmeric powder, ginger, green chilies, garam masala powder, coriander 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 yogurt-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. Garnish with coriander leaves and serve with rice or chapati.





                         Heat 1 tbsp. oil in a pan and fry the okra till light brown. keep aside. 




                 Heat remaining oil & temper with panch phoron, red chili and asafoetida.
                 Now pour the yogurt-besan mix & simmer on medium flame, stirring at
                 intervals till it turns slightly thick. Add the fried okra and simmer for 
                 another 2 minutes.




                            Serve, garnished with coriander leaves.












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