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Bhindi kadhi recipe | Gujarati bhinda na kadhi | how to make bhinda kadhi

Gujarati Bhindi ni Kadhi is made with buttermilk or yogurt with gram flour and okra (bhindi). It is a slightly thicker version of the famous gujarati kadhi and is usually served with steamed rice and hot roti. You may need just a few papad and salad to serve with this delicious bhinda kadhi. It is quick, easy to make, and sweet and sour taste loved by all kinds of age groups.

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Bhindi kadhi recipe | Gujarati bhinda na kadhi | how to make bhinda kadhi

Nehas Cook Book
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Dal / Curry
Cuisine Indian
Servings 3 servings

Ingredients
  

  • 100 grams or 15-20 bhindi okra or lady finger
  • 2.5 cup sour buttermilk
  • 2 tbsp besan gram flour
  • ¼ tsp turmeric powder
  • Salt to taste
  • 2 tsp jaggery gud
  • 2 tbsp oil
  • ¼ tsp mustard seeds
  • ½ tsp cumin seeds
  • ¼ tsp fenugreek seeds
  • ½ inch cinnamon
  • 2 cloves
  • 1 dry red chilli
  • Pinch of hing
  • 5-6 curry leaves
  • ½ tsp ginger paste
  • 2 tsp green chilli paste

Instructions
 

  • Clean the bhindi, and trim the head and tail. Slice it into medium size pieces.
  • Heat oil in pan, add bhindi and salt. Lower the flame, keep stirring at regular interval and cook till the bhindi become soft.
  • Remove it to a plate and keep it aside.
  • Take 2.5 cups of sour buttermilk in a mixing bowl. Add besan, salt, turmeric powder and jaggery. Mix well.
  • Heat oil in a pan, add mustard seeds, cumin seeds, fenugreek seeds, cinnamon, cloves, dry red chilli and hing. Sauté for a minute.
  • Then add curry leaves, green chilli paste and ginger paste. Mix well.
  • Add kadhi mixture to a pan, and stir continuously till the mixture comes to a boil.
  • Cover and let it simmer for 5-7 minutes on low flame.
  • Then add the cooked bhindi and simmer for 3-4 minutes.
  • Finally, add coriander leaves and serve bhinda ni kadhi with steamed rice and papad.

Notes

  • Properly dry bhindi before cutting into pieces.
  • Cut bhindi into medium size pieces.
  • Use sour buttermilk for kadhi.
  • Tip: cover and cook kadhi on low flame.
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