Bhindi Kadhi (Okra in Yogurt Sauce)
Bhindi Kadhi (Okra in Yogurt Sauce)

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, bhindi kadhi (okra in yogurt sauce). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Bhindi Kadhi (Okra in Yogurt Sauce) is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Bhindi Kadhi (Okra in Yogurt Sauce) is something that I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook bhindi kadhi (okra in yogurt sauce) using 16 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Bhindi Kadhi (Okra in Yogurt Sauce):
  1. Make ready 200 gm Bhindi (okra), cut into 1" thickness
  2. Take 1/2 cup yoghurt
  3. Take 3 cups water
  4. Take 2 tbsp. besan (gram flour)
  5. Take to taste salt
  6. Make ready 1/2 tsp turmeric powder
  7. Make ready 1-2 green chilies, chopped
  8. Get 1 tsp ginger, grated
  9. Take 1/2 tsp garam masala powder
  10. Get 1/2 tsp roasted cumin powder
  11. Get 1/2 tsp roasted coriander powder
  12. Take 1 tbsp oil
  13. Prepare 1 tsp panch phoron (equal quantity of fennel, cumin, fenugreek, mustard & nigella seeds)
  14. Get 1 dry red chilli
  15. Prepare pinch asafoetida
  16. Make ready coriander leaves to garnish
Instructions to make Bhindi Kadhi (Okra in Yogurt Sauce):
  1. In a bowl, mix together yogurt, besan, water, salt, turmeric powder, ginger, green chilies, garam masala powder, coriander powder and cumin powder. Keep aside.
  2. Heat 1 tbsp. oil in a pan and fry the okra till light brown. keep aside. Heat remaining oil and temper with panch phoron, red chilli and asafoetida.
  3. Now pour the yogurt-besan mix and simmer on medium flame, stirring at intervals till it gets slightly thick.
  4. Add the fried okra and simmer for another 2 minutes. Serve, garnished with coriander leaves.

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