Bhinda ni Kadhi or Okra in yogurt soup is a Gujarati version of its very popular Kadhi, the sweet-sour yogurt soup. Summers are the times when we choose to move away from heavy meal, dals, fried foods and like. Roti-Subzi with Aam-ras accompanied by raw mango kachumber and chaash becomes a standard menu for lunch. Indian summers are notorious for its dry heat or loo. The heat and high temperatures make it impossible to work in kitchens. Small and lite meals make it easy for the cook who will be required to spend a little less time in the kitchen!!
Kadhi in Gujarat is this sweet and sour yogurt soup that always accompanies Khichri that is made for dinners and makes an occasional appearance for lunch when we team it up with a dry pulse or lentil dish like moong, sprouts or moong dal. The inclusion of such lite kadhi in lieu of dal helps strike a balance when we have sprouts or pulses for lunch. The kathol or pulses are usually dry preparation and the need for liquid is compensated by kadhi. Inclusion of vegetables, leafy greens, badi-papad in kadhi is taking this humble yogurt soup to a next level. The most popular twining is that of okra and kadhi or the Bhinda ni Kadhi and summers are the time we binge on this clever preparation when we club the much loved okra with kadhi and enjoy it with rice, roti and occasional dry dal and of course the hero of the season Aam-ras!! Bhinda ni Kadhi, Ringan ni Kadhi are classic kadhi preparations we also have tuver na lilva ni kadhi, which we make during winters when fresh tender pigeon peas are in season.
Try making this Bhinda ni Kadhi this summer when it is the season of much loved bhinda/okra 🙂 And as I always say there is no right or wrong with such classic recipes and each family makes it their own way. Ideally we do not add red chili powder and coriander-cumin powder to Kadhi but if you want to add it to the okra while cooking them go ahead and add it see how you like it!!
Bhinda ni KadhiPrint Recipe
- 2 cups yogurt
- 2 cups chopped Bhinda/okra, chopped in 1/2 inch diameter
- 3 tablespoons besan/chickpea flour
- 2 cups water
- 1/4 teaspoon haldi/turmeric powder
- 2 teaspoons ginger-green chili paste
- 1 teaspoon jeera/cumin seeds
- 1/2 teaspoon methi dana/fenugreek seeds
- 1/4 teaspoon hing/ asafetida
- 1/4 teaspoon sugar
- 1 spring curry leaves
- 1 whole red chili
- 1/2 inch cinnamon stick
- 1 teaspoon ghee
- 1 teaspoon oil
- 1/4 cup finely chopped coriander
- Sal to taste
To prepare the okra, be sure you wash and wipe dry them throughly before chopping.
In a bowl whisk together yogurt, chili garlic paste, chickpea flour, salt, sugar to a smooth paste.
Add water and bring the mix to pouring consistency.
Heat oil in a kadai and add the okra. Add the turmeric powder and little salt. Cook on low to medium flame till they are done.
Simultaneously, place another saucepan on flame and add the ghee.
As the ghee heats add cumin, fenugreek, hing, cinnamon, whole red chili and curry leaves.
As the curry leaves splutter add the yogurt mix and cook the kadhi till the sauce thickens. Remember to continue stirring till it comes to a boil. The chickpea flour has tendency to sit at the bottom on the pan, so unless the mixture comes to a boil keep stirring.
Turn the flame to low and simmer the Kadhi for 5-7 minutes.
Add the cooked okra to the kadhi and continue cooking for 5 minutes.
Add the coriander and turn off the flame.
Transfer the Bhinda ni Kadhi to serving bowl.
Serve hot with roti, lachko moong dal and rice.