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.
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 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
Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.