Bhindi ki Kadhi


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A delicious kadhi recipe with masala stuffed okra.

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Bhindi ki Kadhi recipe - How to make Bhindi ki Kadhi

Preparation Time:    Cooking Time:    Total Time:     Makes 4 serving


For The Stuffed Okra (bhindi)
12 medium sized ladies finger (bhindi) (washed and drained thoroughly)
salt to taste
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/4 tsp khatai powder
1/2 tsp coriander (dhania) powder
1/2 tsp cumin seeds (jeera) powder
oil for frying

For The Kadhi
2 cups curds (dahi) , beaten
2 1/2 cups of water
1/4 cup besan (bengal gram flour)
salt to taste
5-6 curry leaves (kadi patta)
1 1/2 tbsp cooking oil
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
2-3 clove (laung / lavang)
1 tsp finely chopped garlic (lehsun) clove
1 small sized thinly sliced onion
5 medium sized deseeded green chilies
1 tsp brown sugar (optional)
1/2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
For the stuffed okra

    For the stuffed okra
  1. Remove heads of the okra and make a small slit along one side of each bhindi.
  2. Mix the rest of the ingredients together. With a spoon fill in the prepared mixture into the okra.
  3. Shallow or deep fry the filled okra until fully cooked and tender. Remove from heat. Keep aside.

For the Kadhi

    For the Kadhi
  1. In a mixing bowl, whisk together curds with besan, salt and water. Keep aside.
  2. Heat oil in a wok. Add cumin, asafoetida, cloves . Once they start to crackle and change its colour, stir in the garlic and sliced onions. Sauté the sliced onions and garlic until light golden brown.
  3. Add red chili powder and turmeric powder with few drops of water. Cook on medium flame until the gravy thickens.
  4. Stir in the beaten curd mixture along with the curry leaves. Cook the mixture while stirring continuously till it comes to a boil. Next, simmer for 8-10 minutes, stirring occasionally.
  5. Stir in the brown sugar along with the cooked okra and green chilies. Continue to simmer for 4 to five minutes. Garnish the kadhi with sliced green chilies and serve hot with steamed rice.

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This recipe was contributed by Foodie #514071 on 15 May 2011

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