29 August, 2016
Bhindi Kadhi / Chhattishgarhi Bhindi Kadhi
Date – 23.8.2016
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
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
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.
After adding curd mix keeping flame high is very important otherwise curd will break.
Rinse bhindi very well with water
Heat oil add mustard seeds and methi seeds, allow them to crackle
Add slit green chilies
Add curry leaves, wait until curry leaves turn crispy
Add chopped Bhindi, stir and spread them in kadai
Cover it up with the lid and cook for 2-3 minutes over medium heat
After 2-3 minutes open the lid
Add red chili and turmeric powder
Add chopped tomato and salt, mix well
Again cover it with lid for 2-3 minutes or until tomato gets mushy
Take curd and whisk it
Add besan and mix well
After 3 minutes open the lid
Add this curd and besan mix to the bhindi and immediately turn the flame over high and bring it to boil
When the gravy starts to boil simmer the flame and let it boil for 4-5 minutes not more, do not use lid
Add chopped coriander leaves, stir and turn off the flame
Bhindi kadhi is ready
Bhindi Tava Masala / Okra Tava Masala
Easy Stuffed Bhindi / Easy Stuffed Okra /Bharwa Bhindi
Bhindi Masala / Tomato Okra Masala