Description
A comforting Indian yogurt-based curry made with crispy okra, gram flour, and warm spices. Bhindi Kadhi is creamy, tangy, and deeply satisfying served with rice or roti.
Ingredients
Scale
- 1 pound okra, sliced
- 2 cups plain yogurt
- 1/4 cup gram flour
- 4 cups water
- 3 tablespoons neutral oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 sliced green chilies
- 1 teaspoon grated ginger
- 8 curry leaves
- 1 1/2 teaspoons salt
- 2 tablespoons chopped fresh cilantro
Instructions
- Place a deep pot over medium heat and warm for 1 minute.
- Whisk yogurt, gram flour, turmeric powder, and water together in a large bowl until smooth.
- Heat 2 tablespoons oil in a skillet.
- Add sliced okra and cook for 8 to 10 minutes until lightly crisp and less sticky.
- Remove the okra and set aside.
- Heat the remaining oil in the same skillet.
- Add cumin seeds, mustard seeds, curry leaves, green chilies, and ginger. Sauté for 1 minute until fragrant.
- Pour the yogurt mixture into the pot.
- Add salt and red chili powder.
- Simmer gently for 20 to 25 minutes while stirring occasionally until slightly thickened.
- Stir the fried okra into the kadhi and simmer for 3 more minutes.
- Sprinkle chopped cilantro on top and serve hot.
Notes
- Dry the okra well before frying to reduce sliminess.
- Whisk the yogurt and gram flour thoroughly for smooth kadhi.
- Use medium-low heat so the yogurt does not split.
- Add extra water while reheating if the curry thickens too much.