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Bhindi Kadhi Recipe

Bhindi Kadhi
How to make Bhindi Kadhi

Bhindi Kadhi Recipe: Two flavourful and ‘comfort’ components - bhindi and kadhi - come together to make this lip-smacking and nutritious dish. Bhindi Kadhi can be savoured with rice, pooris, parathas and more. This besan-based kadhi makes for a wholesome lunch preparation.

  • Total Cook Time 30 mins
  • Prep Time 10 mins
  • Cook Time 20 mins
  • Recipe Servings2
  • Easy

Ingredients of Bhindi Kadhi

  • 15-20 bhindi (okra/ lady finger) pieces
  • 1 cup curd
  • 2 tbsp besan
  • 1/2 inch ginger
  • 2-3 cups water
  • 1/2 tsp sugar
  • Salt to taste
  • 3 tbsp oil
  • 8 curry leaves
  • 1/4 tsp mustard seeds
  • 1/4 tsp cumin seeds (jeera)
  • 2 dried red chillies
  • 1/4 tsp turmeric powder (haldi)
  • 1/4 tsp chilli powder
  • 1/3 tsp asafoetida (heeng)
  • coriander leaves (for garnish), chopped

How to Make Bhindi Kadhi

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In a pan, heat 1 tablespoon of oil and stir-fry the chopped bhindi on medium flame. Cook till they are no longer sticky and have turned slightly crisp. Turn off the flame and set aside.
In a large bowl, mix curds, water, turmeric and chilli powder. Whisk well to ensure no lumps are formed. Add more water to get the required consistency.
In a kadhai, heat oil and add the jeera and mustard seeds to begin the tadka.
Once the seeds crackle, add chopped ginger, curry leaves, broken dry red chillies and asafoetida. Stir lightly.
Add the besan-dahi mixture prepared earlier to the kadhai. Add sugar and salt to taste.
Stir well to mix the ingredients. Add more water as required and bring the kadhi to a boil.
Reduce the flame and allow the kadhi to simmer, while stirring occasionally.
Add the cooked bhindi pieces to the kadhi and mix. Simmer for 5-10 minutes more or until the kadhi cooks and thickens.
Serve the kadhi hot. Garnish with chopped coriander leaves.
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