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29 August, 2016

Bhindi Kadhi / Chhattishgarhi Bhindi Kadhi

Posted in : Chhatisgarhi Recipes, main course on by : nrdubey Tags: , , ,

Date – 23.8.2016

About Recipe

Bhindi kadhi is very popular in Chhattishgarh. Khadi is very important part of Chhattishgarhi cuisine and bhindi khadi is one of them. This kadhi served well with hot steamed rice and chapati. In this we use sour curd, spices and tomato. Hope you will try this recipe and please share your feedback with us.

 

Preparation time – 15 mins

Cooking time – 15 mins

Cuisine – Chhattishgarh/Indian

Serve – 2- 3

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Ingredients

Measurement cup used 1 cup = 240 ml

Bhindi / okra/ ladyfinger – 200 -225 g

Curd (sour) – 1 cup (better use homemade curd)

Tomato – 1, medium, chopped

Green chili – 1-2, slit cut

Turmeric – 1/3 tsp

Mutard – 1 tsp

Methi/fenugreek seeds – 6-7 seeds

Curry leaves – 1 – 2 stem

Fresh coriander leaves

Oil – 2 tbsp

Salt – as per taste

Water – 1 ½  cups

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 Method

Rinse bhindi very well with water, drain it completely. Trim the head and the base of bhindi.  Then chop it in small size.

Heat oil in a kadai.

Add mustard seeds and methi seeds. Wait until they creackle.

Add slit green chili and curry leaves, wait until curry leaves turn crispy and green chili changes its color.

Add chopped bhindi, stir and spread them in kadai then cover it up with the lid and cook over medium flame for 2-3 minutes.

After 2-3 minutes open the lid add red chili, turmeric, chopped tomato and salt. Stir, then again cover it up with lid and cook for about 2 minutes or till tomato gets mushy.

Meanwhile take curd in a bowl add besan in it and whisk till smooth. Then add 1 ½ cup of water, mix and set aside.

After 2 -3 minutes open the lid and pour this curd mix to the bhindi, stir and turn the flame over high. Bring it to boil.

When the kadhi starts to boil simmer the flame and let it cook for 4-5 minutes at simmer. Do not use lid.

After 4-5 minutes bhindi kadhi is ready add chopped coriander leaves, stir and turn off the flame.

Serve this bhindi kadhi with steamed rice.

Tip

After adding curd mix keeping flame high is very important otherwise curd will break.

In Short

 

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Rinse bhindi very well with water

 

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Chop them

 

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Heat oil add mustard seeds and methi seeds, allow them to crackle

 

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Add slit green chilies

 

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Add curry leaves, wait until curry leaves turn crispy

 

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Add chopped Bhindi, stir and spread them in kadai

 

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Cover it up with the lid and cook for 2-3 minutes over medium heat

 

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After 2-3 minutes open the lid

 

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Add red chili and turmeric powder

 

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Add chopped tomato and salt, mix well

 

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Again cover it with lid for 2-3 minutes or until tomato gets mushy

 

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Take curd and whisk it

 

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Add besan and mix well

 

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Add water

 

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After 3 minutes open the lid

 

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Add this curd and besan mix to the bhindi and immediately turn the flame over high and bring it to boil

 

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When the gravy starts to boil simmer the flame and let it boil for 4-5  minutes not more, do not use lid

 

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Add chopped coriander leaves, stir and turn off the flame

 

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Bhindi kadhi is ready

 


 

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Easy Stuffed Bhindi / Easy Stuffed Okra /Bharwa Bhindi

Easy Stuffed Bhindi / Easy Stuffed Okra /Bharwa Bhindi

 

Bhindi Masala / Tomato Okra Masala

Bhindi Masala / Tomato Okra Masala

 

 

 

 

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