Bhindi kadhi is similar to traditional Punjabi kadhi where okras are cooked and dunked in tangy spiced buttermilk sauce. It’s healthier than traditional Punjabi kadhi. In the sweltering heat, nothing is as comforting as a bowl of cool, refreshing bhindi kadhi paired with rice or sipped as it is.
Traditional Punjabi kadhi has pakodas or onion fritters dunked in buttermilk sauce, in bhindi kadhi okras are used instead of pakodas. Bhindi means okra and kadhi is spiced yogurt sauce usually made of buttermilk.
Okras are roasted in oil first to remove the sliminess. Roasting cooks bhindi halfway. The sauce is made using yogurt or curd and spices and roasted okras are dunked in it.
Kadhis are a great summer meal that helps cool the body down. It tastes best with rice.
Ingredients
Here’s what you’ll need –
- Bhindi/okra
- Curd/yogurt
- Besan/gram flour
- Turmeric powder
- Oil
- Mustard seeds
- Fenugreek seeds
- Asafetida
- Curry leaves
- Dried red chilies
- Fresh ginger
- Coriander leaves
All the ingredient’s exact measurements are mentioned in the recipe card below.
How to make bhindi kadhi
Wipe okras in the kitchen towel. Cut them into bite-size pieces(I liked them long, so I left them long with a slit in the middle)
Heat 1 teaspoon oil in a wok. Add the bhindis and roast it for 2 to 3 minutes with 1 teaspoon salt. Stir until bhindis are nicely cooked. Keep stirring to avoid burn. Remove from pan and keep aside.
In a wide bowl add curd, turmeric powder, besan(gram flour), and little salt, whisk well making sure no lumps are left. Add water and whisk again. Add remaining oil. Add mustard seeds and wait till they crackle.
Add fenugreek seeds, asafetida, dried red chilies, and curry leaves, and stir it. Add ginger pieces, and sauté for 20 seconds. Pour the curd mixture, add salt, and mix well. Add the stir-fried bhindi and mix well.
Simmer the heat and wait till the curd mixture for about 3 minutes. Garnish with fresh coriander leaves.
Serve hot with steamed rice.
OTHER INDIAN VEGETARIAN CURRIES
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📋Bhindi Kadhi
Ingredients
- 12 bhindi/okra
- 1 ½ cups curd
- 2 teaspoons gram flour
- ½ teaspoon turmeric powder
- 3 teaspoons cooking oil
- ¾ cup water
- 1 teaspoon mustard seeds
- ½ teaspoon fenugreek seeds
- â…“ teaspoon asafetida
- 1 sprig curry leaves
- 2 dried red chilies
- 1 teaspoon ginger pieces
- Fresh coriander leaves for garnish
Instructions
- Wipe okras in the kitchen towel. Cut them into bite-size pieces(I liked them long, so I left them long with a slit in the middle)
- Heat 1 teaspoon oil in a wok. Add the bhindis and roast it for 2 to 3 minutes with 1 teaspoon salt. Stir until bhindis are nicely cooked. Keep stirring to avoid burn. Remove from pan and keep aside.
- In a wide bowl add curd, turmeric powder, besan(gram flour), and a little salt, whisk well making sure no lumps are left. Add water and whisk again.
- Into the same wok, add the remaining oil. Add mustard seeds and wait till they crackle.
- Add fenugreek seeds, asafetida, dried red chilies, and curry leaves and stir it.
- Add ginger pieces, and sauté for 20 seconds.
- Add curd mixture, and salt and mix well. Add the stir-fried bhindi and mix well.
- Simmer the heat and wait till the curd mixture for about 3 minutes.
- Finally, garnish with fresh coriander leaves.
- Serve hot with steamed rice.
Notes
Nutrition
Created by Jyothi Rajesh
Thank you for stopping by.
I’m Jyothi Rajesh (Jo for short) and i’m the founder of the food blog, Curry Trail where I share my culinary Adventures. I live in Bangalore, India. I’m a mom of two beautiful kids. My passion is creating and sharing delicious and easy recipes for the home cook. I have been blogging since 2007 and many of my recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
Comments & Reviews
Revathi Palani says
It reminds me of the kadhi my North Indian friend used to bring to school. This looks so delicious and perfectly made. The pics are so lovely making it even more drool worthy 🙂
jyothirajesh says
Thanks Revathi 🙂
Sreelatha @ Framed Recipes says
Your story rings a bell with mine, Jyo. Sonshine is a lazy eater too. I am hoping that it gets better when the growth spurt kicks in. Amazing photos, as usual. 🙂
jyothirajesh says
Thank you Sree 🙂
Neha says
I love the kadai you’ve served in and your plates, where did u get them from?
jyothirajesh says
Thank you Neha, it’s my mom’s old kadai, was all rustic and she was ready to throw, I washed, cleaned and seasoned it well.. from scrap to my precious kadai now 😀
Binjal's VEG Kitchen says
Beautifully captured!
jyothirajesh says
Thanks Binjal
Meena Kumar says
These girls came from the same mold I think Jyothi. U are very correct they are so lazy to eat.. I have spent half my life trying to make this girl finish food on time. Oh when the days are hot even more difficult to decide what to cook.
Love the bhindi kadhi loooove the pics. 100mm macro shot looks super but the white halo is slightly distracting thats just my opinion.
jyothirajesh says
Oh your girl does the same!! ufff! I’m waiting for that day when I dont have to remind her that she has stuffed foood in her mouth and has forgotten to chew!! 😛 seriously
Thank you for your honest feedback Meena, appreciate it