Bhindi Ki Kadhi
A simple, healthy Indian okra (bhindi) curry in spiced yogurt-besan gravy. Comforting, protein-rich and easy to cook — ideal with rice or roti.
Ingredients
Equipment
Method
- Wash the bhindi thoroughly and pat dry with a kitchen towel to remove moisture. Trim the ends and chop into 1-inch pieces.
- Heat 1 tablespoon oil in a pan on medium heat. Add the chopped bhindi, a pinch of salt and half the turmeric. Sauté for 5–7 minutes, stirring occasionally, until the bhindi is no longer slimy and starts to look slightly cooked. Remove bhindi on a plate and set aside.
- In a mixing bowl whisk together yogurt, besan, remaining turmeric, red chili powder, salt and 1 cup water until smooth and lump-free.
- In a deep pot, heat the remaining 1 tablespoon oil on medium heat. Add cumin seeds and fenugreek seeds (if using). Let them splutter briefly.
- Lower the heat and slowly add the yogurt-besan mixture into the pot while stirring continuously to avoid lumps or curdling. Then add the remaining 2 cups water. Stir well.
- Bring the mixture to a gentle boil, then reduce heat to low. Let it simmer for 10 minutes, stirring occasionally until the raw besan smell goes away.
- Add the sautéed bhindi into the simmering kadhi. Mix gently. Simmer for another 5–7 minutes so okra cooks through but retains shape.
- Turn off heat. Garnish with chopped coriander leaves. Serve bhindi ki kadhi hot with steamed rice or chapati.
Notes
Use well-dried okra to avoid sliminess. Whisk yogurt-besan mix thoroughly before adding water to prevent lumps. To keep the dish lighter, use minimal oil and avoid deep-frying the okra.