Wednesday, March 9, 2016

Bhindi Kadhi / Okra in Yogurt Sauce

Fresh Tender Okra - around 20 to 25 pieces, chopped into 1 inch pieces
Oil - 1 tbsp.
Coriander Seeds - 1 tsp, lightly crush using a mortar and pestle
Whole Red Chilies - 2
Hing / Asafoetida - a pinch
Yogurt - 1 cup
Besan / Chickpea Flour - 1 tbsp.
Water - 2 cups
Turmeric Powder - 1 tsp
Red Chili Powder - 1 tsp + little more to sprinkle on top

Beat  yogurt, water, besan, turmeric, red chili powder and salt. Keep aside.

Heat oil in a pan. Add coriander seeds, dried red chili and hing. Next add the chopped okra. Mix well and cook till the okra is tender and done.

Add the yogurt mix to the okra and bring it to boil. If required add little more water. Cook till the gravy thickens. Sprinkle some red chili powder on top and serve hot.

Adapted from

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