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Cook Time 20 minutes
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. To prepare the okra, be sure you wash and wipe dry them throughly before chopping.
  2. In a bowl whisk together yogurt, chili garlic paste, chickpea flour, salt, sugar to a smooth paste.
  3. Add water and bring the mix to pouring consistency.
  4. 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.
  5. Simultaneously, place another saucepan on flame and add the ghee.
  6. As the ghee heats add cumin, fenugreek, hing, cinnamon, whole red chili and curry leaves.
  7. 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.
  8. Turn the flame to low and simmer the Kadhi for 5-7 minutes.
  9. Add the cooked okra to the kadhi and continue cooking for 5 minutes.
  10. Add the coriander and turn off the flame.
  11. Transfer the Bhinda ni Kadhi to serving bowl.
  12. Serve hot with roti, lachko moong dal and rice.