This easy bhindi kadhi recipe is a summer favorite. If you like kadhi with vegetables, you will love this delicious kadhi made with okra and onions in a velvety spicy and tangy yogurt(curd) sauce. Perfect ladled over a bowl of chawal (steamed rice). This is one of my mom's many beautiful recipes and we simply love this lighter take whenever we crave kadhi chawal.
Bhindi = Okra. Think of bhindi kadhi as a seasoned yogurt soup with okra.Traditionally, deep fried pakora (fritters) are added to punjabi kadhi. However, mom is a champion at making kadhi with different kinds of vegetables - eggplant, spinach, methi (fenugreek leaves), kulfi (purslane) etc. She made these vegetable kadhi throughout out the year and love 'em. 7 out of 10 times you will find me cooking kadhi without pakoras.
What is Kadhi?
Kadhi comes from the hindi word, 'Kadhana' which means stirring and boiling sauce or stock or gravy for a long time till the consistency is lacey. Originally Kadhi belongs to rajasthani (west india) cuisine.
Besan ki Kadhi is made by boiling yogurt and besan (gram flour) mixture together with whole spices and herbs for long so that it attains a velvety consistency. Done the right way, a well made Kadhi is comfort food. It is made different ways all over India. Within regions, each family has its unique way to make it. Punjabi kadhi is thickish and more "yellow" looking. Gujarati kadhi has a sweet note, it has a pale yellow color and green chillies are a must.
Bhindi Kadhi
- No deep fried pakoras, rather this kadhi is made with vegetables.
- Quick to Make. Takes half the time to make because we just have to make the yogurt base.
- Flavorful - Is a burst of flavors & textures- creamy, spicy, sour, homey.
If you love Bhindi, do check out these bhindi recipes- Besan Bhindi & Bhindi-Aloo
Ingredients
A few notes
- Bhindi (Okra)- You can use whole frozen okra as well.
- Mustard Oil - Traditional punjabi kadhi is cooked in mustard oil. It pungent adds to the sharp - sour taste. However you can substitute with any neutral cooking oil.
- Onions- You can use pearl onions or sambar onions
- Yogurt - Plain and whole milk yogurt is best. I usually go for indian style malai top dahi (curd) which in my opinion is best for cooking indian dishes. However, you can use plain yogurt from brands like chobani or stony field.
How To Make Bhindi Ki Kadhi (Step Pictures)
- Wash the okra, dry it and trim the ends. Long ones you can cut in half. Thick slice the onions.
- Whisk gram flour, yogurt and powdered spices with water to make a lump free slurry.
- Warm up a a tablespoon of oil and add the okra. Saute for a few minutes until they appear dark green. Don't cook fully. This reduces sliminess of okra. Take out in a plate.
- To the same pot, add rest of the oil and let warm up. Temper with dried chilies, ginger, hing, curry leaves (if using) and whole spices. Let crackle.
- Take off the stove and add the yogurt-gram flour batter mixing thoroughly. This will make sure that the yogurt won't curdle.
- Let the kadhi cook on low medium for a good 15-20 minutes. It will become thickish and raw taste of besan will go away.
- Add the okra and onions. Cook for another 5-8 minutes till they are soft.
- Prepare the tempering and add to the top of kadhi. Done!
My Tips
- If you love a thick(ish) kadhi, use a little extra (4 tablespoon) gram flour.
- You can deep fry the okra before if you want.
- If you cannot find gram flour, substitute with fine chickpea flour.
- Try to use mustard oil for an authentic taste. However, you can always use a neutral oil like avocado or sunflower.
- Temperature of Tempering :- When tempering, make sure that oil is not too hot else spices will burn.
- Take off the stove before adding yogurt to oil. It prevents yogurt from curdling.
- Stir continuously as you add the yogurt else the yogurt will curdle.
- Yogurt - A well made kadhi is lightly tangy. If you feel that the yogurt you have at home isn't sour, place it in a warm place for few hours or leave it out of fridge overnight.
- Whisk the yogurt and gram flour thoroughly at first without adding water. This way the mixture won't become lumpy.
- You can add 10-12 curry leaves while tempering if you wish.
- Boil the kadhi on low heat for good 22-25 minutes for a lacey consistency.
Punjabi Bhindi Kadhi
This delicious kadhi its made with okra and sliced onions in a velvety spicy and tangy yogurt (curd) sauce. Perfect ladled over a bowl of chawal (steamed rice).
Equipment
- Cooking pot, Cooking Spoons, Mixing bowls
Ingredients
- 1.5 cup plain whole milk yogurt slightly sour
- 3 tablespoon besan gram flour, see notes
- 1.25 teaspoon turmeric powder
- 1.5 teaspoon red chilli powder (adjust to tolerance)
- 1 teaspoon coriander powder , coarsely ground
- 3 cups slightly warm water depending on kadhi consistency you like
- 4 tablespoon mustard oil or cooking oil, divided
- 20 fresh or frozen okra ends removed, cut in half if too long
- 1 small onion sliced thick
- 1.5 teaspoon cumin seeds
- ¼ teaspoon hing asafetida
- ¼ teaspoon ajwain seeds
- ¼ teaspoon fenugreek seeds
- 1 tablespoon fresh ginger finely chopped
- 1 teaspoon coriander seeds coarsely crushed
- 3-4 dried red chillies
- 1.5 teaspoon salt Salt adjust to taste
For the Temepring
- 2 tablespoon ghee
- 1 teaspoon cumin seeds
- 3 garlic cloves sliced
- ½ teaspoon red chilli powder adjust to taste
Instructions
- In a bowl, combine besan, yogurt,turmeric, coriander & red chilli powder. Using a whisk, combine till a smooth paste is formed. Add water and whisk to make a lump free smooth mix. Let stand.
- In a heavy bottomed pot, heat 1 tablespoon mustard oil till its slightly smoky. Add the okra and saute for 3-4 minutes till the skin they appear dark green and slightly blistered. No need to cook through. Take the okra out in a plate and set aside.
- Add remaining 3 tablespoon mustard oil to the same pot. Let warm up so that the raw smell goes away. Remove from stove and let cool for a few seconds else spices will burn.
- Add dried chilies hing and ginger to hot oil. Saute for 10-12 seconds. Next, add cumin, ajwain, fenugreek and coriander seeds. Return to a low stove. Saute for 10- seconds or so till spices begin to splutter and you smell their aroma.
- Remove the pot from stove again and slowly add the besan-yogurt mixture we made. Keep mix simultaneously. Return the pot to medium stove. Now, gently keep stirring continuously until the mixture comes to a boil. Dont rush this else kadhi will curdle.
- Once you see that the kadhi is starting to bubble, turn the heat to low, and let the kadhi simmer for about 15 minutes till it thickens slightly and is rich yellow in color.
- Add the okra now along with sliced onion, add a little water(⅓ cup-½ cup) depending on the consisteny you like and let simmer for another 5-8 minutes till the okra is cooked through. Remove from stove and let stand.
- Temper the Kadhi - In a small saucepan, warm up the ghee and add cumin seeds to it, when they splutter, add sliced garlic and red chiilies. Return to stove and cook for a minute or so till garlic is slightly browned.
- Pour on top of kadhi. Serve!
Notes
- If you love a thick(ish) kadhi, use a little extra (4 tablespoon) gram flour.
- You can deep fry the okra before if you want.
- If you cannot find gram flour, substitute with fine chickpea flour.
- Try to use mustard oil for an authentic taste. However, you can always use a neutral oil like avocado or sunflower.
- Temperature of Tempering :- When tempering, make sure that oil is not too hot else spices will burn.
- Take off the stove before adding yogurt to oil. It prevents yogurt from curdling.
- Stir continuously as you add the yogurt else the yogurt will curdle.
- Yogurt - A well made kadhi is lightly tangy. If you feel that the yogurt you have at home isn't sour, place it in a warm place for few hours or leave it out of fridge overnight.
- Whisk the yogurt and gram flour thoroughly at first without adding water. This way the mixture won't become lumpy.
- Add a little bit (1 or 2 teaspoon) of tamarind pulp. You can also add little bit of lemon juice or amchoor(dry mango powder).
- You can add 10-12 curry leaves while tempering if you wish.
- Boil the kadhi on low heat for good 22-25 minutes for a lacey consistency.
Nutrition
Calories: 328kcalCarbohydrates: 20gProtein: 7gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 31mgSodium: 790mgPotassium: 593mgFiber: 5gSugar: 8gVitamin A: 1158IUVitamin C: 65mgCalcium: 201mgIron: 3mg
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