How to Make Tasty Bhindi Kadhi Gujarati Recipe

During summer season the consumption of butter milk (chaas) increases two fold in my home. We love buttermilk so its on everydays lunch menu. I make curd at home and use that home made yogurt to prepare butter milk. Sometimes due to hot weather the buttermilk tends to get sour. So I make kadhi using left over yogurt or sour yogurt. Most of the times we make plain sweet & sour Gujarati kadhi at home.

Ingredients for Bhindi Kadhi Recipe

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  Ladyfingers (bhindi) 250 grams

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  Sour yogurt 2 cup

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  Gram flour (besan) 1 1/2 tablespoon

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  Ginger-garlic paste 1 teaspoon

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  Green chilli paste 1 teaspoon

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  Salt to taste

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  Turmeric powder 1/4 teaspoon

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  Oil 3 tablespoon

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  Asafoetida 1/4 teaspoon

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  Mustard seeds 1/2 teaspoon

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  Cumin seeds 1 teaspoon

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  Dried red chillies broken 3

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  Curry leaves 6-8

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  Black peppercorns 6-8

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  Clove 4

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  Fresh coriander leaves chopped 1 tablespoon

Tips To Make Perfect Gujarati Bhindi Kadhi

1. To make kadhi, try to use sour yogurt/dahi. As it will give authentic sour taste to kadhi recipe.
2. If you do not have sour yogurt/dahi then you can add few drops of lemon juice in the yogurt & gram flour mixture.
3. Always use dahi/yogurt at room temperature as sometimes the refrigerated yogurt might separate while boiling in kadhi.
4. Stir fry the bhindi first as it will take out any stickiness from okra. Well cooked stir fried bhindi will taste great in kadhi and also will not become slimy.
5. If you feel adding besan/gram flour directly in curd might form lumps then take the gram flour in a bowl and add water. Mix well gram flour in water and make a paste. Then add this paste in yogurt. This way no lumps will remain.
6. If bhindi kadhi becomes too sour then add a little sugar and mix well to balance the taste.

To make delicious gujarati bhindi kadhi we will need okra or bhindi, dahi (yogurt/curd), besan (gram flour), ginger, green chilies. mustard seeds, methi dana (fenugreek seeds), curry leaves, some fresh coriander (hara dhaniya) and oil. The exact quantities of each of these ingredients is shown in the recipe box at end of this post.

Let us first prepare bhindi for bhindi kadhi. Wash the bhindi and whip using kitchen napkin. Make sure no moisture remains in the bhindi. Now cut the bhindi diagonally as shown here. Heat a tawa / skillet and add oil in it. Once the oil is hot add chopped bhindi / okra.

Shallow fry the bhindi in hot oil atleast for 2-3 minutes. Cook till the bhindi are no longer slimy.

Add salt as per taste in bhindi and mix well.

Turn off the gas and keep the stir fried bhindi aside till we prepare kadhi mix.

Now in a large mixing bowl take sour yogurt / dahi and add gram flour in it.

With the help of whisker, whisk the yogurt and gram flour till they both combine well and no lumps remains.

Add 1/2 tsp of haldi (turmeric powder) in yogurt mixture. Also add salt as per your taste. Remember we already added some salt in stir fried bhindi. So go little easy on salt. Mix well all the ingredients.

Add around 1 cup of water in yogurt and mix well. The yogurt mix is ready for kadhi. Keep it aside till we prepare tempering for gujarati bhindi kadhi recipe.

Heat a deep bottom pan / kadhai and add oil in it. Once the oil is hot add hing (asafoetida).

Add rai (mustard seeds) in the oil.

Also add methi dana (fenugreek seeds).

Once the mustard starts fluttering add curry leaves, finely chopped green chilies and ginger.

Saute for 20-30 seconds till the ginger is cooked properly.

Now pour the yogurt besan mixture in the tempering and mix well.

Let the kadhi comes to boil once.

Add little water if kadhi looks too thick. Cook for 5-10 minutes.

Now add stir fried bhindi (okra) in the kadhi.

Mix well and let kadhi gets cooked along with bhindi for 5 minutes.

Gujarati bhindi kadhi is ready. Garnish the kadhi with some freshly chopped coriander leaves (hara dhaniya).

Gujarati bhindi kadhi  or bhinda ni kadhi is ready to serve.

Serve this kadhi hot along with khichdi, jeera rice or steamed rice.