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 out the step by step pictorial recipe 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 chapatti.
Heat 1 tbsp. oil & fry okra till light brown. keep aside.
Heat remaining oil & temper with panch phoron, red chili & asafoetida.
Pour yogurt-besan mix & simmer, stirring at intervals till it turns slightly
thick. Add fried okra and simmer for another 2 minutes.
Serve, garnished with coriander leaves.
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